[Problem to be Solved] An object of the present invention is to provide instant fried noodles having a lower fat or oil content than general instant fried noodles. [Solution] Instant fried noodles having a porous structure including a smaller number of pores and having a lower porosity are provided by inhibiting formation of a layered gluten network structure within noodle strings. Thus, a fat or oil content of the fried noodles can be lowered.
