A process of producing cooked noodles, including the step of heating cooked noodles by direct contact with saturated steam at 105.degree. to 150.degree. C. or the step of heating comprising the substeps of directly applying saturated steam at 105.degree. to 150.degree. C. to cooked noodles intermittently and steaming the noodles by direct contact with saturated steam at 90.degree. to 100.degree. C. The resulting cooked noodle product is preservable for a long time without the aid of additives and yet keeps a pleasant texture.