1. fried in butter instant noodles, comprising noodle to 100 g iron in an amount 26-35 mg, 1-20% oil, 60-90% flour, up to 2% "Cancio" ingredient and having a moisture content of 2-12%.2. fried in oil noodles according to claim 1, wherein the iron compound is selected from the group consisting of iron pyrophosphate, iron complex compound (3) and the sodium salt of EDTA, elemental iron and iron-ammonium phosphate.3. fried in oil the instant noodles according to claim 1, wherein the flour is selected from the group consisting of rice, barley, corn, millet flour and flour of several types of grain.4. Stir-fried in oil noodles according to claim 1, wherein the fat is selected from the group consisting of palm oil, palm olein, corn oil, sunflower oil and other vegetable oils.5. Stir-fried in oil noodles according to any preceding claim, further comprising up to 30% native or modified starch from corn, potato or tapioca.6. A method for preparing oil-fried instant noodles according to any one of claims 1-5, comprising:- A first step of preparing a premix of the mixture of iron-containing flour and an iron compound and- The second space stage iron premix in a mixer with a required quantity of flour and oil mixing at high speed add ingredient Cancio and repeated stirring at high speed, resulting in which dough is kneaded, rolled into sheets, cut into strips, steamed and dried or fried .7. The method of claim 6, wherein the drying is performed with air.8. The method of claim 6, wherein the frying is carried out in oil.9. The method of rapid cooking noodles fried in oil as claimed in any one of claims 1-4, comprising:- Preparing a mixture of oil, wheat flour, an iron compound, water- Adding to the mixture of a concentrate containing additives chloride, carbonate and / or sodium phosphate and potassium salt- Processing the mixture by kneading dough by rolling into sheets, cutting into strips and steaming and- Drying the dough mixture with air.1. Обжаренная в масле лапша быстрого
