Method for producing retort noodles, and retort noodles produced using same

The present invention addresses the problem of providing retort noodles which exhibit favorable mouthfeel, long-term storability, and convenience. The present invention pertains to a method for producing retort noodles which has the following steps, and retort noodles obtained using this method. Step 1: Making noodles by using noodle-making ingredients to which konjak flour, a konjak coagulating agent, and vegetable cooking oil are added. Step 2: Boiling noodles, cooling noodles, and draining water from noodles. Step 3: Sealing and packaging noodles. Step 4: Heating noodles. Step 5: Letting noodles stand in cool, dark place. Step 6: Heating noodles.