An objective of the present invention is to provide a method for manufacturing instant fried noodles having a lower oil/fat content than ordinary fried noodles. Dough, which is prepared with an ordinary method of adding kneading water to raw-material flour and then kneading the obtained mixture, is subjected to extrusion in an extruder to obtain a noodle sheet. The noodle sheet is rolled out under high pressure resulting in the thickness of the noodle sheet after passing through a roller being thinner than 10% of the thickness before passing therethrough； here, the intended noodle thickness is achieved through no more than three repetitions of rolling. Thereafter, the noodle sheet is cut with a roll slitter to obtain raw noodle strips, which are then steamed and fry-dried. In this manner, instant fried noodles having a remarkably lower oil/fat content than ordinary fried noodles, as well as favorable texture, can be manufactured.本發明之目的在於提供，較一般油炸麵降低油脂含量的速食油炸麵之製造方法。將以一般方法往原料粉加入揉合水，揉捏而製作出之麵團，以擠製機擠製，藉以使其成為麵帶後，施行使通過壓延輥後之麵帶厚較通過壓延輥前之麵帶厚的10%更薄之強力壓延，並於壓延次數3次以內壓延為既定麵厚，接著以切刀輥將麵帶切斷，使其成為生麵條後，予以蒸煮、油炸乾燥，藉而可製造油脂含量較一般油炸麵顯著降低，口感亦良好之速食油炸麵。
