PURPOSE: To obtain noodles having varied dough textures, by using a liquid additive composed mainly of a liquid containing active microbial cells derived from extract of SHIITAKE (Cortinellus shiitake, a kind of mushroom), forming a porous texture in noodle dough by fermentation and sandwiching the obtained noodle web with a pair of conventional noodle webs.

CONSTITUTION: A liquid extract of SHIITAKE component produced by treating SHIITAKE with hot water is added with sugar and inoculated with yeast and/or lactobacillus. Raw flour for noodle is kneaded with a liquid additive composed mainly of a liquid containing active microbial cells produced by the above process and the obtained noodle dough is fermented to form a porous noodle web Sm containing bubbles. The noodle web Sm is sandwiched with a pair of noodle webs S1, and S2 free from bubbles and produced by conventional process and the obtained three-layered noodle web T1 is formed to noodle strings T2. Noodles having varied dough textures and imparted with unique taste and flavor can be produced in high productivity.