FIELD: food industry. SUBSTANCE: method involves preparation of dough from green bean starch or green potato starch or from any their mixture by adding hot water and mixing up to partial preliminary gelatinization of starch. Then the following stages are conducted: extrusion of dough up to preparation of noodle, its steaming, blanching of steamed noodle by hot water, cooling blanched noodle in cooling water, and noodle drying up to moisture content of not lower 15%. EFFECT: optimization of process of glassy noodle production. 10 cl, 1 tbl, 5 ex
