The cooked rice flour noodles of the present invention are prepared by refrigeration after cooking a noodle string formed by making noodles so that raw material powder containing 50% by mass or more of rice flour and 4-40% by mass of pregelatinized starch is not pregelatinized. Frozen. The content of pregelatinized starch in the raw material powder is preferably 6 to 30% by mass. The content of rice flour in the raw material powder is preferably 70% by mass or more. The noodle making preferably includes a step of adding water of less than 75 ° C. to the raw material powder and kneading. The cooked rice flour noodles of the present invention can be easily eaten simply by heating or thawing, and the appearance and texture are good.本発明の調理済み米粉麺類は、米粉５０質量％以上とα化澱粉４～４０質量％とを含む原料粉を実質的にα化しないように製麺してなる麺線を、調理後に冷蔵又は冷凍してなる。前記原料粉中のα化澱粉の含有量は好ましくは６～３０質量％である。前記原料粉中の米粉の含有量は好ましくは７０質量％以上である。前記製麺は、前記原料粉に７５℃未満の水を加えて混練する工程を含むものであることが好ましい。本発明の調理済み米粉麺類は、加熱又は解凍するだけで簡便に喫食でき、しかも外観及び食感が良好である。
