To obtain extruded noodles which have a short boiling time or good reconstitution characteristics and can be eaten without any odd mouth feel, the present invention provides an extruded noodle having a hole 2 extending therethrough in a longitudinal direction, wherein: the hole 2 closes or contracts during boiling or rehydration in hot water； and the hole 2 in a cross section of the noodle 1 is configured such that a plurality of grooves 22 are formed rotationally symmetrically about a center of the cross section, extending in an outer radial direction from the center of the cross section of the noodle 1.
