To obtain a liquid quality improver for noodles capable of improving stiffness or elastic feeling of the noodles, preventing the elongation of noodles by boiling and cloudiness of boiled water and producing the noodles having excellent palatability and texture by dissolving or swelling curdlan in an alkaline aqueous solution.

This quality improver is obtained by dissolving or swelling heat-coagulating and water-insoluble curdlan as polysaccharides mainly composed of β-1,3-glucoside bonding in an alkaline aqueous solution such as sodium carbonate, and preferably further neutralized. Preferably, noodles are produced by dissolving or swelling preferably 0.01-0.5 pts.wt. of curdlan in an alkaline aqueous solution, adding the alkaline aqueous solution to 100 pts.wt. of flour such as wheat flour, rice flour or buckwheat flour and then shaping.