An instant noodle manufacturing method is disclosed, which comprises the following steps: a mixing step, a calendering step, a cutting step, a cooking step and a drying step. Several dough pieces are placed into an accommodating space of a composite machine, and powdered fat is sprayed into the accommodating space of the composite machine by a spraying device. The dough pieces and the powdered fat are calendered to form a dough belt which is sequentially conveyed into several calendering roller groups for adjusting the thickness of the dough belt and is passed through a cutter of the last calendering roller group to be cut into noodles. The noodles are then cooked and conveyed into a drying device for drying. Because both the dough belt and noodles are composed of plural calendered and combined dough pieces, the powdered fat is located in gaps formed between the calendered dough pieces. When the noodles are cooked, the melting powdered fat can flow out of the gaps to spread on the noodle surfaces, thereby to achieve the purposes of effective anti-entanglement, good spreading property and taste enhancement of noodles.本創作係一種速食麵製造方法，其包含混練步驟、壓延步驟、截切步驟、蒸煮步驟及乾燥步驟，多顆的麵糰粒進入複合機的容置空間，且噴灑裝置將粉末油脂均勻噴灑入容置空間，且麵糰粒與粉末油脂再壓延形成麵帶，麵帶依序進入數組壓延輥組，調整麵帶的厚度並經過最後一組壓延輥組的切刀而截切形成麵條，麵條接著蒸煮再進入乾燥裝置乾燥，由於麵帶與麵條皆具有多顆壓延結合的麵糰粒，粉末油脂位於壓延後麵糰粒之間的間隙，於蒸煮時，熔融的粉末油脂可經由間隙流出而分布於麵條表面，達到有效防糾結、散開性好且提升口感的目的。
