Instant noodles are produced, which have an excellent reconstitution property, can be reconstituted by pouring of boiling water even if the noodles are thicker than before, and have excellent taste and texture. The instant noodles are produced by: making raw noodle strings each having a multilayer structure including three or more layers； spraying superheated steam to the raw noodle strings； gelatinizing the noodle strings to which the superheated steam has been sprayed； and drying the noodle strings which have been gelatinized. It is preferable to gelatinize the noodle strings by spraying the superheated steam to the noodle strings, supplying moisture in liquid form to the noodle strings, and further heating the noodle strings by using the superheated steam and/or saturated steam.本發明係製造一種速食麵，其還原性良好且即使為先前所未有之粗的麵厚之麵，亦可藉由注入熱水使其還原之口味口感良好之速食麵。藉由下述方法來製造速食麵，係：製造具有三層以上之多層結構的生麵條，且對上述生麵條吹送過熱蒸氣，將吹送過上述過熱蒸氣之麵條α化，使經α化之麵條乾燥。其中，較佳為：於吹送過熱蒸氣後，以液體供給水分於麵條，進而利用過熱蒸氣及/或飽和蒸氣來加熱麵條，藉此來進行α化。
