The present invention relates to crispy brown rice crust noodles and a manufacturing method thereof. By making crispy brown rice crust with brown rice as a main ingredient, crispy brown rice crust powder is manufactured. The crispy brown rice crust noodles are to provide a unique delicate flavor of the crispy brown rice crust along with a beneficial function and a nutrient of the brown rice by mixing the crispy brown rice crust powder with brown rice powder. The manufacturing method comprises the following steps: steaming washed brown rice in a steamer, and cooking the same for 50%； manufacturing the crispy brown rice crust by putting the 50%-cooked steamed brown rice on a heating plate at 220 to 270°；C, and cooking the same for about five minutes； removing heat from the crispy brown rice crust with cold wind, rapidly freezing the same at -20°；C of a freezing temperature, and drying the same at 80 to 100°；C of a drying temperature for about one hour into 13% of a moisture rate； grinding the dried crispy brown rice crust into a ground particle size of 120 meshes, and manufacturing the crispy brown rice crust powder； perfectly steaming the 50%-cooked steamed brown rice, and drying the same at 40 to 50°；C of the drying temperature for about two hours； grinding the dried brown rice into a 120 mesh particle size, and manufacturing the brown rice powder； mixing the brown rice powder, which is manufactured in the previous step, and the crispy brown rice crust powder at a ratio of 50 to 50, battering the same with water at 45°；C for 15 minutes, and manufacturing batter； maturing the batter in a refrigerator at 5°；C for about 12 hours； and shaping noodles by inserting the matured batter in a noodle shaping machine having 60 to 70°；C of a shaping temperature.본 발명은 현미를 주원료로 현미누룽지를 만들어 현미누룽지 가루를 제조하고, 이를 현미 가루와 혼합하여 현미의 유익한 기능성, 영양성분과 함께 현미누룽지 고유의 구수한 향미를 제공할 수 있도록 한 현미누룽지 국수와 그 제조방법에 관한 것이다.본 발명은, 세척한 현미를 스팀에 쪄서 50%정도 익히는 단계； 상기 50%정도 익힌 찐 현미를 220~270℃의
