To provide a manufacturing method of fried noodle capable of reducing oil absorption, and a method for reducing oil absorption of the fried noodle.SOLUTION: There are provided a manufacturing method of fried noodle including: a process for manufacturing raw noodle using a raw noodle grain flour containing wheat flour of 99 to 70 pts.mass and grain flour other than wheat flour and/or wheat bran of 1 to 30 pts.mass, and a process for a frying treatment of the resulting noodle, and a method for reducing oil absorption of fried noodle including: the process for manufacturing raw noodle using the raw material grain flour containing wheat flour of 99 to 70 pts.mass and grain flour other than wheat flour and/or wheat bran of 1 to 30 pts.mass, and the process for the frying treatment of the resulting noodle.SELECTED DRAWING: None【課題】吸油を低減させ得るフライ麺類の製造方法およびフライ麺類の吸油を低減させる方法を提供すること。【解決手段】小麦粉９９～７０質量部と、小麦粉以外の穀粉および／または小麦ふすま１～３０質量部とを含む原料穀粉を用いて生麺類を製造する工程と、得られた麺類を油揚げ処理する工程とを含むフライ麺類の製造方法並びに小麦粉９９～７０質量部と、小麦粉以外の穀粉および／または小麦ふすま１～３０質量部とを含む原料穀粉を用いて生麺類を製造する工程と、得られた麺類を油揚げ処理する工程とを含むフライ麺類の吸油を低減させる方法である。【選択図】なし
