[Problem] To provide fried instant noodles having a reduced fat and oil content compared with conventional fried instant noodles. [Solution] Fried instant noodles in which the formation of a layered network structure of gluten in noodle lines is suppressed and, therefore, which has a porous structure with a small number of pores and a low porosity. Thus, the fat and oil content of the fried noodles can be reduced.