PURPOSE: To produce a smooth, highly elastic Chinese noodle substantially not elongated when boiled, by mixing wheat flour, potato starch or tapioca starch, gluten and albumen, adding salt water to the mixture, kneading the mixture, forming the kneaded product into a noodle belt under a deaerated condition, rolling the noodle belt, and subsequently cutting the rolled product into the noodles.

CONSTITUTION: (A) 80-95 pts.wt. of wheat flour, (B) 3-10 pts.wt. of potato starch and/or tapioca starch, (C) 1-5 pts.wt. of active gluten powder and (D) 1-5 pts.wt. of albumen (as dry powder) are mixed with each other to give 100 pts.wt. of a mixture. The mixture is mixed with a salt water, kneaded, extruded into a noodle belt under a deaerated condition, continuously rolled by the conventional method and subsequently cut into the Chinese noodles.