This invention provides a method for producing, by drying process using high temperature hot air, instant noodle with a flavor and texture including fried noodle-like habitude while it has low calorie. The method for producing instant noodle according to this invention is characterized by comprising the following steps:(a) Add cooking oil into a dough raw material including raw material powder so as to obtain dough from which noodle belt is produced, and then conduct noodle making process using the produced noodle belt to obtain raw noodle line(b) Adhere cooking oil to the obtained raw noodle line, and next steam the raw noodle line to produce steamed noodle(c) Form noodle block by quantitatively packing the produced steamed noodle into a retainer and(d) Blow a hot air of 120℃~160℃ at a air speed of 30m/s~70m/s from the upper side and the lower side of the retainer for 3~15 minutes so as to puff and dry the formed noodle block.本發明之目的在於提供一種高溫熱風乾燥速食麵的製造方法,其不但具備油炸麵那種容易上癮的風味以及口感,而且卡洛里很低。本發明之高溫熱風乾燥速食麵的製造方法包含:(a)生麵條製造步驟,其在含有原料粉的生麵糰材料中添加食用油製得麵條材料,從該麵條材料製得麵帶,接著將該麵帶製成生麵條;(b)蒸煮麵製造步驟,其讓食用油附著在該生麵條之上,接著將該生麵條蒸煮成蒸煮麵;(c)麵塊形成步驟,其將該蒸煮麵定量充填於保持容器中以形成麵塊;以及(d)膨化乾燥步驟,其從該保持容器的上方以及下方吹送風速30m/s~70m/s、溫度120℃~160℃的熱風3~15分鐘,讓該麵塊膨化乾燥。
