To obtain starch noodles having a date of increased durability through treating the noodles with β-amylase, and to provide a method for producing the noodles.

The starch noodles treated with β-amylase are obtained by subjecting dry starch noodles, half-raw starch noodles or wet raw starch noodles to a β-amylase treatment. The method for producing the noodles is also provided. As the wet raw starch noodles treated with β-amylase can sustain excellent palate feeling for a long period after a reconstitution treatment with hot water, the noodles can be preserved as raw starch noodles for a long period and such a reconstitution treatment with hot water just before eating as to have been conventionally required becomes unnecessary, thus the noodles are highly convenient, and especially, for a dish such as salad, vinegared dish or sweet frozen dessert eaten at low temperatures, a cooling operation after reconstituting half-raw starch noodles or dry starch noodles with hot water which is conventionally required becomes unnecessary, the usefulness of the noodles in this invention is established.