To obtain the subject noodles improved in flavor, color, taste, texture, etc., in good productivity and yield by adding starch and cross-linked gelatinized starch to wheat flour and subsequently processing the mixture into the noodles.

(A) 10-50 pts. of wheat flour is mixed with (B) 25-85 pts. of starch and (C) 5-25 pts. of cross-linked gelatinized starch (preferably tapioca starch, waxy starch, etc., having a crosslinking degree of 0.01-0.1) and subsequently processed into noodles by the same method as a conventional noodle- producing method. Thus, the noodles reduced in protein, phosphorus and potassium by 10%, 30% and 20%, respectively, in comparison with conventional noodles, not containing salt, and optimal for the dietary therapy of chronic renal failure are obtained.