Provided are frozen cooked noodles which can be stored for a long period in a frozen state and which when defrosted exhibit good appearance and texture. A method for manufacturing frozen cooked noodles including: extruding a dough which is obtained by blending 100 parts by mass of wheat flour that contains at least 70 mass% of common wheat flour with 0.5 to 5 parts by mass of a vegetable protein at a pressure of 60 to 160kgf/cm into raw noodles cooking the raw noodles and freezing the cooked noodles.
