Wheat flour composition for low water content Chinese noodle.

Problem to be solved. To provide a wheat flour composition for low water content Chinese noodles capable of suppressing deterioration of texture, when once boiling, preserving, and then reheating and eating low water content Chinese noodles represented by Hakata ramen. Solution. There is provided a wheat flour composition for low water content Chinese noodles comprising strong wheat flour and durum wheat flour. In the wheat flour composition for low water content Chinese noodles, a protein content in the strong wheat flour is 12 mass% or more, a particle size of the durum wheat flour is 200 μm or less, and a mean particle size is 60 μm or more and 100 μm or less, and a compounding ratio of the durum wheat flour in the wheat flour composition for low water content Chinese noodles is 10 mass% or more and 50 mass% or less.