PROBLEM TO BE SOLVED: To provide a noodle food, capable of preventing temporal oxidation of edible fat and oil from proceeding without impairing a spicy taste or flavor specific to pan-fried noodles, and of being cooked without oil contamination of a cooking place because of using only a soup stock instead of fat and oil.SOLUTION: Fried noodle 2 which is obtained by frying raw noodle after pregelatinization treatment, cooling it to ordinary temperature, and then cutting it short is wrapped with oil absorptive paper 3 and vacuum packaged in a packaging container 1. The fried noodle is set in a casing 8 as one meal together with bonito flakes 4, a sugared vinegar and a Japanese soup stock being independently enclosed in a packaging bag 5, a packaging container 6 and a packaging container 7.COPYRIGHT: (C)2013,JPO&INPIT【課題】焼そば本来の香ばしい味や風味を損なうことなく、食用油脂の経時的な酸化を進行させず、調理の際に油脂を使用することがなく、出汁のみを用い調理場所の油汚れがない麺食品を提供する。【解決手段】生麺をアルファ化処理後、揚げ処理をし、常温に冷却後、長さを短くした揚げ麺2を吸油性紙3に包み包装用容器1に真空包装する。包装用袋5内には削り節4が、包装用容器6には甘酢が、包装用容器7には和風味の出汁が夫々個別的に封入されて容器8に1食分としてセットされる。【選択図】図1
