1. A method of obtaining frozen noodles, comprising the step of adding to the cooked noodles a composition containing at least water, oil or fat and a polysaccharide thickener, and having a viscosity of 30-2000 MPa · s at 60 ° C； and a noodle freezing step to which said composition has been added. 2. The method of claim 1, wherein the composition is added to the cooked noodles in an amount of 1-15 wt.% Of the weight of the cooked noodles. 3. The method according to claim 1, wherein the polysaccharide thickener content in the composition is 0.1-1.0 wt.%. 4. The method according to claim 1, wherein the oil or fat content in the composition is 23-39.9% by weight. The method according to claim 1, wherein the water content in the composition is 60-76.9 wt.%. 6. The method of claim 1, wherein the composition does not contain sodium chloride. The method according to any one of paragraphs. 1-6, in which the composition at 15-60 ° C is added to cooked noodles having a food temperature of 20 ° C or less. 8. A method for preventing burns from a freezer when noodles are frozen, comprising the step of adding to the cooked noodles a composition containing at least water, oil or fat and a polysaccharide thickener and having a viscosity of 30-2000 mPa · s at 60 ° C； and a noodle freezing step to which said composition is added. The method of claim 8, wherein the composition is added to the cooked noodles in an amount of 1-15 wt.% Of the weight of the cooked noodles. The method according to claim 8, in which the content of the polysaccharide thickener in the composition is 0.1-1.0 wt.%. 11. The method of claim 8, wherein the oil or fat content of the composition is 23-39.9% by weight. The method according to claim 8, wherein the water content in the composition is 60-76.9% by weight. The method of claim 8, wherein the composition does not contain sodium chloride. The method according to any one of paragraphs. 8-13, in which the composition at 15-60 ° C is added to cooked noodles hav
