PURPOSE: To shorten production time of UDON MEN (noodle) by longitudinally and transversely rolling noodle dough after finishing KAKEBA/KOBIKI treatment and cutting the noodle dough in long and narrow shape along the drawn direction to provide the noodle.

CONSTITUTION: MENTAI (noodle sheet) after finishing ITAGI step 3 (step for forming square section of the noodle sheet into round section and applying wheat flour to the surface) is made slender in HOSOME step 4 and the slenderized noodle sheet is repeatedly wound in the shape of the figure 8 while applying twist between two parallel pipes in KAKEBA step 5 and drawn and further the noodle sheet is drawn and further made slender by spreading the interval between two pipes little by little in KOBIKI step 6. Two or three sheets of the noodle sheet after finishing the KOBIKI step 6 are laminated to afford a wide noodle sheet and the wide noodle is rolled in both longitudinal and transverse directions in a drawing step 7 to give a thin noodle sheet. This drawn noodle dough is finely cut along the direction drawn in the KOBIKI step 6 in a kitchen knife cutting step 8 to provide the noodle product. Thereby, the noodle can be produced in a short time.