To provide noodles having improved characteristic taste, flavor and palatability of noodles, slippery and glossy surface, smooth feeling to the palate and good taste, flavor and palatability.

This hot spring noodle is produced by kneading stock flour with water containing a hot-spring water at least containing 1,000-11,000 ppm of sodium ion, 150-250 ppm of potassium ion, 550-650 ppm of calcium ion, 16,500-17,500 ppm of chlorine ion 700-800 ppm of sulfate ion, 550-650 ppm of bicarbonate ion and 400-500 ppm of metaborate ion and forming noodles from the kneaded dough.