The present invention relates to an instant fried noodle which does not undergo unevenness in density and is evenly fried. In the present invention, in addition to a two-stage frying procedure in which a retainer is immersed in a frying oil at a certain immersion rate and subsequently the whole body of the retainer is immersed in the frying oil, the control of the flow volume of a frying oil to be supplied from the upstream and the downstream of a frying oil bath and the oil level in the frying oil is carried out. In this manner, it becomes possible to prevent a mass of noodles from being detached and floating from the bottom of the retainer by the action of the pressure of the frying oil and therefore prevent the misshaping of the mass of noodles before the shape of the mass of noodles is fixed. Consequently, the frying efficiency or production efficiency can be improved. In addition, it also becomes possible to steadily produce a mass of noodles which has extremely small unevenness in the distribution of noodle strips. It is desirable that the difference between the density of noodle strips in the upper half of a dried mass of noodles and that in the lower half of the dried mass of noodles is at least 13% or less.本發明係關於一種少有疏密之分且經均勻地油炸之速食油炸麵。本發明，除了將保持具以一定的浸漬率浸漬於炸油，其後將保持具整體浸漬於炸油之2階段油炸以外，施行從炸油槽之上游及下游供給的炸油之流量控制、及炸油的油面控制。藉此，防止因炸油之壓力而在麵塊形狀固定前使麵塊從保持具底部剝離、浮升而形狀崩塌之情形，可提高油炸效率或生產效率。此外，可穩定地生產麵條分布的疏密之分極小的麵塊。宜使乾燥麵塊的上半部分及下半部分之麵條密度的差至少為13%以下。
