Experimental drying curves of udon noodles in an air temperature (dry bulb) range of 15 to 65°C and a relative humidity range of 60 to 80% were evaluated to develop an appropriate mathematical model to predict the moisture content of udon noodles at any time during the air-drying process. Three simple mathematical equations were used to try to fit these curves, and it was found that Page’s equation had the best fittings for the experimental drying data by doing comparative analysis of the coefficients of determination and standard deviations. Page’s equation was finally selected to describe the drying curves of these noodles and the dependency of the drying parameters (e.g., slope and intercept) on air temperature and relative humidity was investigated. A generalized model based on Page’s equation with drying parameter K (function of air temperature and relative humidity) and n (constant) provided a suitable description of hot-air drying behavior of udon noodles.