The invention provides a frozen product of boiled noodles of Japanese buckwheat, which has an improved feel in eating and can sustain the improved feel in eating for a long term, and a chilled or frozen product of raw noodles of Japanese buckwheat, which has an improved feel in eating when boiled and can sustain the improved feel in eating for a long term. The frozen product of raw or boiled noodles of Japanese buckwheat employs, as dough materials, a mixture of at least gluten, partially decomposed substances of wheat protein, an edible oxidant and/or an edible reductant, and trehalose. More specifically, the noodles contain, as dough materials, 90-30 weight parts of buckwheat flour, 10-65 weight parts of wheat flour, 0.5-5 weight parts of gluten, 0.5-5 weight parts of an edible oxidant and/or an edible reductant, 0.5-5 weight parts of partially decomposed substances of wheat protein, and 0.5-5 weight parts of trehalose. The frozen product of boiled noodles of Japanese buckwheat is adaptable for microwave cooking.