METHOD FOR PRODUCING RAW CHINESE NOODLE, METHOD FOR PRODUCING BOILED AND FROZEN CHINESE NOODLE, METHOD FOR PRODUCING BOILED CHINESE NOODLE AND CHINESE NOODLE

PROBLEM TO BE SOLVED: To provide a method for producing raw Chinese noodles from durum wheat flour, having low calorific value compared with conventional Chinese noodles and, nevertheless, keeping texture of conventional Chinese noodles and having color tone desirable as Chinese noodles, a method for producing boiled and frozen Chinese noodles, a method for producing boiled Chinese noodles, and Chinese noodles.SOLUTION: The method for producing the raw Chinese noodles to be served by cooking in a manner to get a yield of ≥280% based on a raw flour includes the process to prepare a mixture by mixing the raw flour, brine water and water. The raw flour contains a mixed wheat flour containing durum wheat flour and wheat flour other than durum wheat flour and having a protein content of 12.5-16.0 mass% and an ash content of 0.45-0.70 mass% as a main component. The mass ratio of the durum wheat flour to the wheat flour other than durum wheat flour in the mixed wheat flour [(durum wheat flour):(wheat flour other than durum wheat flour)] is within a range of from 8.9:1.1 to 2.6:7.4.