Abstract: Rapid-cooking noodles can be prepared by adding to a powder mix of necessary ingredients an edible emulsifier which is solid at room temperature and/or an edible oil or fat which is also solid at room temperature, and mixing the two components. When the noodles is immersed in boiling water, they become ready to eat within a period of from 1 minute at the shortest to 2 minutes at the longest.

Abstract: In accordance with the present invention, there is provided an improved process for producing a quick-cooking noodle without frying treatment. The process is especially suitable for producing a quick-cooking snack noodle. Noodle formulations containing starch flour and edible fat and/or oil in addition to wheat flour and/or buckwheat flour, egg powder, salt, water and a noodle dough conditioner are mixed, rolled into a continuous noodle sheet, which is then slit into noodle strands, followed by steaming. Thereafter, the steamed noodle strands are cooled to within 30.degree.-60.degree. C. by blowing cold air, dried and then packaged together with flavoring agents and additives, preferably in a suitable insulating container.