[Problem to be Solved] An object of the present invention is to provide a method for producing instant fried noodles that are inhibited from puffing as compared with ordinary fried noodles, and thus have a texture with denseness and high clearness. [Solution] A noodle belt is prepared from a noodle dough obtained by kneading a main raw material powder with 20 to 60 ml of a liquid-form edible fat or oil added per kg of the main raw material powder, the noodle belt is rolled out into a prescribed noodle thickness by performing rolling operation three times or less, the rolled noodle belt is cut into noodle strings using a cutting blade, and the noodle strings are steamed and fry drying； whereby instant fried noodles that have a texture with denseness as compared with ordinary fried noodles and thus have high clearness can be produced. The number of times of performing the rolling operation for the noodle belt is more preferably twice or less, and an amount of the liquid-form edible fat or oil added is more preferably 30 to 50 ml.
