Provided is a frozen cooked noodle capable of maintaining good texture even after thawing. A method for manufacturing a frozen cooked noodle wherein the method includes: obtaining a noodle manufactured from raw materials including 5-80 mass percent processed tapioca starch； gelatinizing the noodle； causing a composition containing gelatin to adhere to the gelatinized noodle； and freezing the noodle with the composition adhered thereon.
