The present invention discloses dry-steamed fine dried noodles. The dry-steamed fine dried noodles with a moisture content of less than or equal to 14.5% are prepared via the processes of dry-steaming, cooling and tempering by using fine dried noodles with a moisture content of 10%-16% as raw material. Compared with the control noodles, the maximum load of the dry-steamed fine dried noodles is improved by 10%-200%, and the cooking loss rate is reduced by 0.5%-1.5%. The dry-steamed fine dried noodles have good taste, boiling fastness, long shelf life, and good edible quality and cooking performance. By performing high temperature dry-steaming treatment on the prepared fine dried noodles, the present invention improves the quality of the fine dried noodles and particularly improves the hardness and toughness of the fine dried noodles while achieving sterilization and anti-insect effects, thus improving the quality guarantee period of the product, and avoiding the occurrence of quality problems such as noodle rupture and poor taste during direct high temperature drying.
