Purpose: This study was conducted to investigate the resistant starch content and cooking properties of Naengmyeon (extrusion cooked noodle) made with ratios of ingredients under different storage conditions. Methods: Pasting properties of various starches (corn starch, sweet potato starch, and wheat starch) and wheat flour used in Naengmyeon were evaluated. Storage conditions of samples were summarized as follows: quick freezing at -20°C immediately after manufacturing of noodles (QF), and freezing at -20°C after refrigeration for 3 days at 4°C (RF). The contents of resistant starch and quality characteristics of noodles were measured after storage for 4 weeks. Results: The peak viscosity and final viscosity were the highest in sweet potato starch. The pasting temperature was the highest in wheat starch and the setback viscosity was the highest in corn starch. The contents of resistant starch were high in the samples with a high ratio of corn starch and high in all samples under RF compared to QF. However, they were not affected by wheat flour. The water absorption and cooking loss of boiled noodles as well as turbidity of cooking water were high in noodles with a high ratio of wheat flour and increased in samples under RF. The measurements of tensile strength and hardness of noodles also increased under RF and were high in noodles rich in corn starch. Conclusion: As a result, to increase the content of resistant starch in commercial Naengmyeon, replacement of wheat flour with corn starch as well as freezing storage after refrigeration for a period of time could be suggested for making Naengmyeon.