An object of the present invention is to provide instant fried noodles having a low oil content and an appearance close to that of boiled raw noodles in the noodles after cooking, and a method for producing the same. The present invention relates to instant fried noodles having a protein content of 6-70010 mass percent and an L* value after cooking of 68-70074. The present invention also provides a method for producing the same, comprising a mixing step, a noodle making step, a a-forming step, A method for producing instant fried noodles, comprising: A moisture-imparting step; and a fly-drying step, wherein the noodle-making step is a step of extruding the noodle dough obtained in the mixing step under reduced pressure to form a small mass or a plate, Wherein the protein content of the instant fried noodle obtained in the fly-drying step is 6,10 mass percent, and the L* value...

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