The present invention relates to a method for producing functional noodles by adding and kneading bean powder and Ulmus pumila L. cortex powder in corn powder and by producing noodle stripes through a molding device. More specifically, the present invention relates to a method for producing functional noodles, in which several sorts of nutrients and active ingredients of Ulmus pumila L. cortex are plentifully contained, so high quality noodles having a good taste are ensured and good digestion-absorption power and antioxidant effects are obtained. A method for producing functional noodles by using Ulmus pumila L. cortex powder according to the present invention comprises the steps of: cleanly washing Ulmus pumila L. cortex, removing moisture therefrom, feeding the same in a drying chamber having a temperature maintained at 50-60C, and drying the same for 8-10 hours preparing Ulmus pumila L. cortex powder by sequentially feeding the dried Ulmus pumila L. cortex to a pulverizing device, evenly pulverizing the same, filtering the same by a sieve having a particle size of 200 mesh or more evenly mixing 8-12 wt% of Ulmus pumila L. cortex powder and 4-6 wt% of bean powder with 82-87 wt% of corn powder further mixing 45-55 wt% of water with evenly mixed powder ingredients, and evenly kneading the same wrapping dough by a plastic wrap, inserting the same in a low temperature aging chamber maintained at 8-10C, and aging the same for 3-5 hours feeding the aged dough to a screw-type extruding and molding device, compressing and agitating the dough, and molding noodle stripes by extruding and cutting the dough through dies having holes punched therein and feeding the molded noodle stripes to a drying chamber, drying the same at a temperature of 35-45C for 1-2 hours, and drying the same to have a moisture content maintained at 12-14%.본 발명은 옥수수가루에 콩가루와 유근피(楡根皮) 분말을 첨가하여 반죽하고 성형기로 면발을 뽑아내는 기능성 면류의 제조방법에 관한 것으로서, 더욱 상세하게는 각종 영양소와 유근피의 유효성분들이 풍부하게 함유되어 맛이 좋은 고품질의 면류를 구현하고, 소화흡수력이 좋으
