PURPOSE: A method for manufacturing fried instant noodle with low fat using cellulose derivatives and gums is provided to reduce fat content by reducing fat absorption to noodle in a process of frying the noodle by adding the cellulose derivatives and the gums to mixing water. CONSTITUTION: A method for manufacturing fried instant noodle with low fat includes a step of mixing raw materials, a step of making noodle, a step of steaming the noodle, a step of molding the noodle, and a step of cooling the noodle. Cellulose derivatives and gums are added to mixing water in an amount of 1-3 parts by weight based on 100 parts by weight of cold water. The cellulose derivatives are methyl cellulose and the gums are selected from gua gum, xanthan gum, propylene glycol alginate, or their mixture.본 발명은 셀룰로오스 유도체 또는 검류를 배합수에 첨가함으로써 유탕면의 제조공정 중 유탕과정에서 면으로의 지방흡수를 감소시켜 지방함량을 낮춘 저지방 유탕면의 제조방법 및 그 방법에 의해 제조된 유탕면에 관한 것으로서, 유탕면의 높은 지방함량으로 인하여 발생되는 비만, 관상동맥질환, 심장병 등의 각종 성인병을 예방하는 효과를 갖는다.
