FIELD: food industry. SUBSTANCE: method involves mixing and kneading of ingredients with addition of food organic composition which may form a chemical connection with amino groups and serves for prevention of formation of chemical connections between amino groups present in ingredients of noodle, and aldehyde groups present in hydrogenated vegetable oil. As a result, due to aldehyde, specific noodle taste keeps during storage life without any change for the worse. Roasted noodle is economically profitable due to low cost price. EFFECT: broadened assortment of food products. 3 cl, 4 tbl, 15 ex
