The invention provides russula noodles and a making method thereof, and belongs to the technical field of noodle making. The russula noodles are made by mixing nutritional soup stock and composite flour with the weight ratio being 1:(3.2-3.4) and kneading. The nutritional soup stock is made by boiling swine bone, pig stomach, hen, longan pulp, russula, citric acid, batryticated silkworms, hiraute shiny bugleweed herb, green Chinese onion, ginger, salt and an appropriate amount of water. The composite flour is made from, by weight, 300-400 parts of wheat flour, 50-60 parts of glutinous rice flour, 30-40 parts of russula powder, 20-30 parts of yam powder, 15-25 parts of coix seed powder, 5-8 parts of freeze-dried wolfberry fruit powder, 5-8 parts of freeze-dried carrot powder, 8-15 parts of freeze-dried tomato powder and 0.5-1 part of calcium carbonate. The russula noodles are high in nutrition value, suitable for all kinds of people, particularly postpartum women, good in taste, unique in color, low in breakage rate, high in boiling resistance and not prone to breakage.