PURPOSE: To prepare fresh noodles having high preservability and excellent quality, by adding a small amount of alcohol and table salt to the raw material of noodles, and forming the mixture to noodles.

CONSTITUTION: The water activity of fresh noodle is adjusted to ≤0.94 by adding a proper amounmt of (preferably about 1% based on the wheat flour) alcohol and ≥6% (based on the water contained in the fresh noodles) table salt to the raw material of the noodles. If necessary, a proper amount of the extract liquid of vegetables such as chlorella is added to the mixture, and formed to fresh noodles by conventional method.