Fried noodles of excellent quality that are approximately 1 to 7 cm in length can be produced efficiently by a process for production of fried noodles including: a step of preparing raw noodles； a step of gelatinizing the raw noodles； a step of cutting the gelatinized raw noodles into noodles of 1 to 7 cm； and a step of frying the cut noodles by allowing the same to naturally float in frying oil.
