Problem To provide a method for manufacturing instant fried noodles in which the content of oil and fat is lower than that of typical fried noodles. Solution This method for manufacturing fried noodles reduces the content of oil and fat in fried noodles by using for at least one rolling mill rolls a large diameter mill roll having a diameter of 400 mm or greater that is larger than that of a typical rolling mill roll during noodle strip rolling by means of a plurality of rolling mill rolls. In addition the content of the oil and fat is further reduced by producing the noodle strip by extruding under low pressure and increasing the compression ratio of the noodle strip by means of the large diameter mill roll.
