To provide a method for producing flat and short striplike arrowroot- starch noodles capable of being preserved for a long time.

This method for producing flat and short strip-like arrowroot- starch noodles is to soak strip-like dry arrowroot-starch noodles in warm water to swell them to 2 to 3 times of their volume, wash them with water and cool them, subsequently fill them in a bag with 0.05-1.0 wt.% of an acidic material such as adipic acid, citric acid, gluconic δ-lactone, gluconic acid, succinic acid, monosodium succinate, tartaric acid, lactic acid, acetic acid, fumaric acid, monosodium fumarate, malic acid, itaconic acid, phytic acid, α-ketoglutaric acid, potassium dihydrogenphosphate, sodium dihydrogenphosphate, acid sodium dihydrogenpyrophosphate, acid sodium metaphosphate and the like based on the whole amount of filled water and filling water added with 0.1-0.5 wt.% of alum, seal the bag and sterilize them. Acidic taste of the acidic material can be reduced by adjusting pH of filling water in the range of 3.5-4.5 by adding a neutral salt of an organic acid.