To provide a method for producing boiled noodles capable of preserving taste of the boiled noodles for a long period without using a freezing means.

Boiled noodles produced by a conventional method are cooled and washed with water and water sticking to the boiled noodles is directly removed. A sterilizing chemical at about 65-80% alcohol concentration is then sprayed thereon under a pressure of a vaporized gas with an inert gas such as gaseous carbon dioxide or nitrogen gas to hermetically seal the sterilizing chemical together with the dehydrated boiled noodles in a bag or a container.