PURPOSE: An instant noodle having rice screenings as a main ingredient is provided to have more nutrients than common instant noodles using rice flour. CONSTITUTION: An instant noodle has a rice screening powder premix composition as a main ingredient. The rice screening powder premix composition comprises 70-100 parts by weight of rice screening powder having an embryo bud of rice, 15-21 parts by weight of gluten, 1-2 parts by weight of guar gum, and 0.1-0.2 parts by weight of xanthan gum. The rice screening powder premix composition additionally comprises 10-20 parts by weight of barley powder, 10-20 parts by weight of wheat powder, 10-20 parts by weight of corn powder, 10-20 parts by weight of sorghum powder, 10-20 parts by weight of bean powder, flour and mixing water weight parts per 100 parts by weight of rice screening powder. [Reference numerals] (1) Mixing process: make a dough by mixing flour and water； (2) Noodle making process: press the kneaded flour into a roller to make the pressed dough. Make ramen doodles with the pressed dough by using a noodle making machine. Control the speed of a conveyor belt and make squiggly noodles specific to ramen； (3) Steam process: process the starch in the noodles into alpha starch while making the noodles pass through a steam box； (4) Forming process: use a wax mold case to make the steamed noodles having a regular shape； (5) Frying process: fry the noodles with alpha starch at the temperature of 130°；C in refined oil, which makes it possible that the alpha state is maintained and increased and also that oil is absorbed to the noodles while moisture in the noodles is being evaporated； (6) Cooling process: transfer the noodles coming from the oil through the conveyor belt and cool the noodles at a room temperature； (7) Packaging process: package the cooled noodles by using an automatic packaging machine while putting seasoning powder in the package본 발명은 쌀눈이 있는 싸라기 가루 프리믹스 조성물들을 주재료로 한 라면으로, 보다 상세하게는 기존의 쌀가루 보다 양질의 영양
