The present invention addresses the problem of providing grooved noodles which are less likely to adhere to each other after being boiled and which yield boiled noodles with a superior texture. The present invention also addresses the problem of providing a grooved noodle production method and a grooved noodle cooking method. The grooved noodles of the present invention have one or more grooves formed in the noodle-length direction, and the transverse cross section of the noodle length has a substantially circular main contour. The grooved noodles contain as the constituent flour only grain flour including wheat flour, and have a gluten vitality of 18-35%.
