The invention discloses a preparation process of preserved wet noodles, and the process comprises the following procedures: mixing flour, a preserved noodle auxiliary material and water; doughing the obtained mixture, pressing the dough into flour tapes, and ripening the flour tapes in a static manner; adopting a flour tape continuously calendar for pressing the ripened flour tapes into the needed thickness, then cutting into strips and preparing a flour body; boiling the flour body in boiling water; and rinsing the boiled flour body, and then carrying out acid leaching for 48-90 seconds; andputting the flour body subjected to acid leaching in a package, carrying out vaccum package, sterilizing and cooling, thus obtaining the product. The inventor provides a preparation process capable of reducing the sour of the preserved wet noodles through researching the influence of the raw material selection and processing technic on the sour of the preserved wet noodles. The preserved wet noodles prepared by the preparation process in the invention have the advantages of obviously reduced sour and improved taste, and the preparation process has the positive effects on popularizing and marketing the preserved wet noodles.