PROBLEM TO BE SOLVED: To provide a manufacturing method of noodles excellent in nutritional features by blending with whole wheat flour or wheat bran, having a smooth noodle line surface and a favorable viscoelasticity with an excellent texture and disentanglement of noodles when eaten.SOLUTION: The manufacturing method of noodles in the first invention includes the steps of adding water to a raw material flour including whole wheat flour, kneading the mixture to obtain a noodle dough, and processing the dough into noodle lines. The whole wheat flour includes a fine powder fraction containing 30 to 90 mass% of fine particles with a particle diameter less than 180 &mum and a coarse powder fraction containing 10 to 70 mass% of corse particles with a particle diameter of 180 &mum or more. The method in the second invention includes the steps of adding water to a raw material flour including wheat bran, kneading the mixture to obtain a noodle dough, and processing the dough into noodle lines. The wheat bran includes a fine powder fraction containing 35 to 90 mass% of fine particles with a particle diameter less than 200 &mum and a coarse powder fraction containing 10 to 65 mass% of corse particles with a particle diameter of 200 &mum or more.
