THE PRESENT INVENTION DIRECTED TO INSTANT-PREPARED FRIED NOODLE AND AIMED TO REDUCE AN AMOUNT ON FATS AND OILS THEREIN AND REALIZE THOSE WITH FAVORABLE TEXTURE AND TASTE WITH THE SIMPLE METHOD WITHOUT DEPENDING ON ANY SPECIAL DEVICE. DOUGH IS PREPARED BY ADDING 0.3-0.6 WEIGHT BY PERCENT IN TOTAL OF SODIUM CARBONATE AND/OR POTASSIUM CARBONATE TO RAW NOODLE FLOUR LIKE WHEAT FLOUR, THEN ADDING EDIBLE ACID SUBSTANCE THERETO TO ADJUST DOUGH PH TO 7.5 - 8.5, AND KNEADING THEM WITH BRINE WATER. THE DOUGH SO PRODUCED IS ROLLED, CUT, STEAMED, THEN SEASONING SOLUTION OR WATER IS ABSORBED INTO NOODLE STRINGS SO MADE AND THE NOODLE STRINGS ARE DRIED BY FRYING THEM WITH OIL OF 130 - 160°C. THEREBY, AN AMOUNT OF FATS AND OILS IN THE INSTANT PREPARED FRIED NOODLE BRICKS CAN BE REDUCED WITHOUT GENERATING ANY SCORCHING DAMAGE IN THE NOODLE STRINGS.
