PURPOSE: To obtain noodle resistant to extension with high liveliness, with smooth and soft taste, also highly digestible and rich in favorably smelling nature and nutritive ingredients by incorporating a base consisting mainly of wheat flour or buckwheat flour with a specified amount of powder of Perilla ocimoides.

CONSTITUTION: The objective noodle having the above-mentioned characteristics can be obtain by incorporating a base consisting mainly of wheat flour or buckwheat flour with 0.5-30wt.% of Perilla ocimoides powder having peculiar favorably smelling nature and flavor. The Perilla ocimoides powder has previously been used in the 'soup' for noodle; but, in this case, the powder simply attaches itself to the surface of noodle and is not penetrated into the noodle. On the contrary, in the present invention, because of incorporation of the Perilla ocimoides, the advantages of Perilla ocimoides will maximally be utilized.