PROBLEM TO BE SOLVED: To provide a noodle production method in which time required for returning noodle into an edible state is relatively short, and which can efficiently produce noodles having preferable visco-elasticity and excellent in texture.SOLUTION: The noodle production method of the invention is configured so that: part of a powdery raw material mainly formed of grain flour is used for preparing pre-dough having fluidity of temperature of 75-100°C and including 59-98 mass% of moisture content and the residue of the powdery raw material and the pre-dough are mixed in the state that the temperature of the pre-dough is maintained to 75-100°C, for preparing main dough. A ratio of whole powdery raw material in the pre-dough with respect to whole powdery raw material in the main dough is preferably, 1-25 mass%.
