[Problem to be solved]The present invention provides a method for producing fried noodles having a reduced sodium content and excellent noodle making properties, texture, and flavor.[Solution]Fresh noodles having excellent noodle making properties, texture, and flavor can be produced not by adding salt but by adding 1 to 3% by weight of potassium lactate relative to a main raw material powder such as wheat flour. Further, fried noodles having a reduced sodium content and excellent texture and flavor can be produced by steaming the fresh noodles and fry drying.
