The invention discloses a preparation method of fresh-wet noodles, comprising the following steps: A1, pretreating flour: selecting flour without addictive, regulating protein content, and regulating water absorption; and A2, manufacturing noodles: kneading dough, proofing, tableting, slitting, weighting, packaging and refrigerating, wherein in the step of kneading dough, water amount is calculated according to the type of knead dough equipment, the total water is prepared into antibiosis refreshment aqueous solution with 2% of propanediol and 2% of alcohol, the antibiosis refreshment aqueous solution is divided into two parts, a flour modifying agent I is dissolved by using 10-fold antibiosis refreshment aqueous solution of 60 DEG C, and a modifying agent II is dissolved by using the rest of antibiosis refreshment aqueous solution. The noodles produced by the method are stable in quality, are long in storage period (namely, preservation for 10-15 days at the low temperature of 3-8 DEG C), have the characteristics of no muddy soup, refresh mouth feel, vein wires, elasticity, smooth surface, no sticky, soak-resistance and no crisp, thereby achieving the cooking requirements of high-grade noodles with soup.