Instant dried noodle, which has been prepared by a method wherein a dough is made under a degassing condition, the dough is formed into noodle strips an usual manner, gelatinizing the noodle strips, cutting the noodle strips so to contain the resultant cut product thereof in a molding basket, and drying the noodle strips with hot air. A solid fat or oil, and/or an emulsifier has been added to the raw material for dough. There is provided instant dried noodle, which has a viscoelasticity (such as textures including stiffness, elasticity, viscosity and chewing property), which has never been attained the non-fried noodle in the prior art.本發明係於脫氣下製成麵糰後,將以常法所製成之麵條糊化(α化)之後,將該麵條切成之麵塊裝入模板中,以熱風乾燥而得之熱風乾燥麵。且,粉末粒狀油脂或粉末粒狀乳化劑係添加於製麵原料中。而成為口感之韌性、彈性、黏性、咀嚼感等,特別是具有目前為止之無油炸麵中所無之黏彈性平衡之麵。
