FIELD: food- processing industry. SUBSTANCE: method involves mixing water and flour for obtaining of dough; rolling dough for forming of dough tapes; cutting dough tapes into noodle strips of certain width; processing noodles with steam for starch gelatinization; frying and drying noodles with air; cooling noodles fried or dried in air. Flavor components are preliminarily heated at temperature of 60-100 C for 10-90 min and added to dough components or applied onto dough sheets. EFFECT: simplified method and provision for obtaining of products with improved edibility characteristics. 10 cl, 2 ex
