The purpose of the present invention is to provide a method of producing instant fried noodles which, more than normal fried noodles, are less puffy, have a texture imparting a sensation of denseness, and give a strong impression of translucence. Noodle strips are produced from dough produced by adding 20-60 mL of a liquid edible oil to 1 kg of a primary raw material flour and kneading； after rolling the noodle strips, no more than three times, to a desired noodle thickness, the rolled noodle strips are formed into noodle strands with a cutting blade, are steamed, and then are dried by frying； as a result, this method can produce instant fried noodles that, more than normal fried noodles, have a texture imparting a sensation of denseness, and give a strong impression of translucence. Further, it is preferable for the noodle strips to be rolled two or fewer times, and the amount of the liquid edible oil added is preferably 30-50 mL.本發明之目的在於提供一種，較一般油炸麵更為抑制膨化，擁有具密度感之口感，透明感高的速食油炸麵之製造方法。由相對於主原料粉1kg添加20～60ml之液體狀的食用油脂而揉製出之生麵團製作麵帶，將該麵帶在3次以內壓延為既定麵厚後，藉由切刃使經壓延的麵帶成為麵條，蒸煮後，予以油炸乾燥，藉而可製造擁有較一般油炸麵更具密度感之口感，透明感高的速食油炸麵之方法。此外，麵帶之壓延次數更宜為2次以下，液體狀的食用油脂之添加量更宜為30～50ml。
