PROBLEM TO BE SOLVED: To provide fried instant noodles which are superior to restorability and can be eaten by simple cooking, in which appearance is good when eaten, and which have good viscoelasticity and a superior texture.SOLUTION: Fried instant noodles have multilayer constructions including external layers forming both ends to a thickness direction of the noodles, and internal layers existing between both ends. The internal layer contains 0.5-5 mass% of emulsification oils and fats, and the external layer contains no emulsification oils and fats. This technology is effective for thick noodles having a thickness not less than 1.25 mm.
