PURPOSE: To obtain the subject noodles rich in dietary fibers, balanced in nutrients, excellent in palate taste, useful for health, etc., by incorporating wheat with a specified amount of specific whole granule bean curd.

CONSTITUTION: In producing the objective noodles through conventional processes, raw wheat flour is incorporated with 1-60 (pref. 10-40) wt.% of whole granule bean curd prepared from whole fat nondeodorized soybean flour of 10-1000 (pref. ≥300) mesh.