The present invention relates to a method of manufacturing buckwheat noodles containing mugwort, the method comprising the steps of: (a) sequentially filling 2 kg of washed and dried mugwort, 0.1 kg of peeled garlic, and 0.1 kg of sugar in a fermentation bath, repeating the filling in the same manner until 8 kg of the remainder mugwort is used up, sealing the fermentation bath, aging at a temperature of 10-15°C for 6 months, filtering the aged mugwort extract through cotton cloth, and heating at a temperature of 35-40°C for 5 minutes to remove alcohol (b) putting, based on 100 parts by weight of buckwheat flour, 30-75 parts by weight of water onto 60-100 parts by weight of wheat flour, 10-30 parts by weight of starch flour, and 5-10 parts by weight of mugwort flour, kneading the mixture in a kneader at 300-450 rpm for 20-30 minutes, diluting 5-10 parts by weight of the mugwort extract with water and then using the mugwort extract for kneading, putting the kneaded material in a noodle frame to make noodle stripes in a rolling manner, and boiling and washing the noodle stripes (c) putting the prepared bucket noodle stripes containing mugwort in a food container, pouring meat broth thereto, and putting garnish or seasoned red pepper sauce and garnish thereto. Thus, buckwheat noodles containing mugwort, which contains the mugwort extract having a doubled medicinal effect, has smooth noodle stripes, excellent elasticity, and good taste and flavor, and is good for a diet food due to low calories can be provided.COPYRIGHT KIPO 2015본 발명은 쑥 막국수 제조방법에 관한 것으로, (a)발효조에 세척되어 물기가 마른 쑥 2kg을 넣고, 깐마늘 0.1kg, 설탕 1kg를 순차적으로 충전하고, 동일한 방법으로 나머지 쑥 8kg가 다 소진할 때까지 반복 충전한 후 발효조를 밀폐한 후 10 ~ 15℃의 온도에서 6개월 숙성한 다음, 숙성된 상기 쑥 액기스를 면포를 이용하여 필터링한 후 35 ~ 40℃ 온도로 5분간 가열하여 알코올 성분을 제거하여 준비하는 단계와 (b) 메밀가루 100 중량부에 대하여 밀가루 60 ~ 100 중량부, 전분가루 10 ~ 30 중량부, 쑥 분말 5 ~ 10 중량부에 물 30 ~ 75 중량부를 넣고 300 ~ 450 rpm의 반죽기에서 20 ~ 30분간 반죽하되, 상기 쑥 액기스 5 ~ 10 중량부를 상기 물에 희석하여 반죽한 후 국수틀에 넣고 압연 방식에 의해 제면한 다음, 삶아 찬물에서 헹구어
