The present invention relates to fried noodles using meat and method of producing the same. More specifically, the present invention relates to a method of producing fired noodles using the meat, which have plain, soft, and chewy textures and a high nutritional value by producing the fried noodles using fresh meat without the use of sweet bean sauce representing a greasy taste as a great amount of beef tallow, lard, or sugar is used for fried noodles having been provided through conventional Chinese foods. According to the present invention, the method of producing the fired noodles using the meat is completed by including a process of slightly applying 1-2 wt% of oil to a frying pan after igniting a burner, a process of putting 2-5 wt% of eggs into the result and cooking scrambled eggs at a thin thickness, a process of putting 20-50 wt% of the meat and frying the meat and the scrambled eggs together to reduce the volume of the result, a process of seasoning with 1-5 wt% of soy sauce, and a process of putting 30-70 wt% of noodles into the result and then frying the result together. The fried noodles using the meat, which are produced as described above, are nutritious fried noodles in which noodle stripes become soft and sticky, and the aromatic taste of the eggs and the plain taste of the meat are represented in harmony, satisfy the demands and the appetites of modern people having high interest in nutrition, and increase the demand for the fried noodles.COPYRIGHT KIPO 2016본 발명은 전술한 바대로 육류 볶음 면의 제조방법에 관한 것으로, 더욱 상세하게는 종래 중국 음식점을 통해 제공되던 볶음 면에 사용되는 소기름이나 돼지기름이나 당분이 많아 느끼한 춘장을 전혀 사용하지 않고 신선한 육류를 이용하여 볶음 면을 제조함으로써 담백하고 부드럽고 쫀득한 식감과 영양가가 높은 육류 볶음 면의 제조방법에 관한 것이다.본 발명의 제조 공정은 버너에 불을 붙이고 팬에 기름(1~2wt%)을 약간 두르는 공정과 여기에 계란(2~5wt%)을 투입하여 스크램블 에그(Scrambled Eggs)를 얇게 익히는 공정을 거쳐 육류(20~50wt%)를 투입하고 스크램블 에그와 같이 볶아 숨을 죽이는 공정과 더불어서 간장(1~5wt%,)으로 간을 하는 공정 끝으로 면(30~70wt%)을 투입하여 같이 볶는 공정으로 이루어진 것을 특징으로 하여 완성하게 된다.이렇게 제조된 육류 볶음 면은 부드럽고 쫄깃쫄깃한 면발과 계란의 고소함 육류의 담백한 맛이 어우러진 영양이 풍부한 볶음 면으로
