PROBLEM TO BE SOLVED: To provide an easy manufacturing method of raw Chinese noodles in microwave oven cooking, capable of obtaining a favorable texture.SOLUTION: Raw materials including wheat flour, starch, wheat protein, egg white flour, a spirit, an enzyme, a moisturizing agent and calcined calcium are mixed agitated with lye water, salt, and water in noodle making. The blending ratios in the 100 wt.% of wheat flour are: 11.0 to 43.0 wt.% of starch, 3.0 to 7.0 wt.% of wheat protein, 1.0 to 2.5 wt.% of egg white powder, 7.0 to 10.0 wt.% of spirit, 0.5 to 0.7 wt.% of enzyme, 1.0 to 1.8 wt.% of moisturizing agent, 0.1 wt.% of calcined calcium, 0.5 to 0.7 wt.% of lye water, and 1.0 to 1.5 wt.% of salt.
