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.
