To provide a method for producing a noodle bound to a foreign noodle, capable of binding the noodle even to the foreign noodle dough.

In this method for producing a noodle bound to a foreign noodle, binding the noodle is not bound to the foreign noodle in one step but separating to the first aging treatment and at the second aging treatment The noodle is superposed on the formed foreign noodle, then wrapping the superposed noodles with a wet cloth and subsequently subjecting the wrapped noodles to the first aging treatment at room temperature under an elevated pressure for 3 hr, putting the treated bound noodles in a film bag for vacuum, removing 99.9% of air in the film bag with a vacuum machine to give a vacuum pressure to the noodles, freezing the bound noodles in a freezer at a temperature of from -40°C to -50°C to stop the aging of the noodles, naturally thawing the frozen noodles at a place outside the freezer, subjecting the thawed bound noodles to the second aging treatment in an aging box at a core temperature of from 35°C to 36°C, rolling the aged bound noodles with hands and with a noodle machine, and subsequently cutting the rolled noodles into noodle lines having an arranged length.