To obtain instant noodles with good taste and a good color tone by making oil and fat contents of the noodle block upper part and lower part of an instant fried noodle block uniform. Frying treatment of instant fried noodles is characterized in that within 15 seconds after a noodle block is taken out of oil in a frying vessel, the noodle block is turned upside down. More specifically, gelatinized noodle strings are put in a retainer which is hung between two endless parallel chains and pivotally supported by the chains, and are fried by immersing the retainer in which the noodle strings are put in in a frying vessel by the transfer of the chains, further within 15 seconds after the retainer is taken out of oil in the frying vessel by the transfer of the chains, the pivotally supported retainer is rotated and turned upside down, the retainer is conveyed by the transfer of the chains while turned upside down, and then a noodle block subjected to frying treatment is detached from the retainer.本發明之目的在於獲得一種油炸泡麵，其麵塊上部與下部之油脂含量均勻化，且食用感及色調佳。於依本發明之油炸泡麵之油炸處理中，在從油炸槽內的油中取出麵塊後15秒以內使其上下翻轉。具體而言，將經過α化處理之麵線投入於掛架於彼此平行之兩條無端狀的鏈條上並樞支於該鏈條上的一容器中，並藉由該鏈條之移送將投入有該麵線之容器浸漬於油炸槽中，並進行油炸，再藉由該鏈條之移送令該容器自油炸槽之油中脫離後，於15秒以內，翻轉該鏈條所樞支之該容器使其上下翻轉後，在該容器上下翻轉的狀態下，藉由該鏈條之移送以運送容器，接著使經過油炸處理的麵塊自該容器脫離。
