In producing instant fried noodles, it is intended to provide instant fried noodles having a reduced fat content and yet showing favorable taste and texture which can be produced by a very simple process without resorting to any special apparatus, etc. Instant fried noodles are produced by adding sodium carbonate and/or potassium carbonate in a total amount of from 0.3 to 0.6% by weight, based onthe starting powdery materials such as wheat flour, to starting materials for noodles, also adding an acidic substance usable in foods in such an amount as adjusting to pH 7.5 to 8.5, kneading the resultant mixture with water to prepare a dough, rolling, cutting, cooking, seasoning and/or allowing the noodles to adsorb water, followed by frying in oil at 130 to 160 DEG C and drying. Thus, the fatcontent in an instant noodle mass can be reduced while preventing the noodles from weakening caused by brine (i.e., so-called kansui yake).
