Noodle dishes are widely accepted and often chosen as quick non-home meals. Noodle eating habits were investigated to find a way to control salt intake effectively. KAKE-SOBA, or noodle soup with some other ingredients served in a bowl, and MORI-SOBA, or SOBA noodles and a soy-based dip served separately in a set, were provided to 120 adults (48 male, 72 female) and to 35 adults (18 male, 17 female), respectively. Salt contents were determined by Mohr's method and the following results were obtained. 1) Average rates of salt intake from KAKE and MORI were 69% and 62%, respectively. 2) Salt intake from MORI was about one-half that from KAKE. 3) Average consumption time was 4′50″ for KAKE, and 3′51″ for MORI. 4) Higher rate of salt intake and shorter eating time (p<0.001) were observed in males than in females. 5) Salt concentration in KAKE soup was increased by about 10% during 1 hour foods service. 6) About one-fourth of the salt in KAKE soup was diffused into SOBA noodles and other ingredients within 5′ after serving, and one-third within 10′ after serving. These findings suggest that, in controlling salt intake, considerations for the choice of noodles and their eating habits are more important than merely discouraging consumption of the favorite food.