PURPOSE: To obtain butter-like solid fats and oils for appending to instant noodles not containing water, having excellent shelf stability, shape retention, etc., by blending plastic or solid fats and oils having a specific melting point with powdered milk, salt, etc., in a given weight ratio and shaping.

CONSTITUTION: Plastic or solid fats and oils having 35-42°C melting point are produced by a method of blending 20-50% butter oil not containing water with 40-70% vegetable fats and oils and 0-10% extremely hardened oil (e.g. extremely hardened soybean oil). Then 85-99% of the plastic or solid fats and oils are mixed with 15-1% powdered milk, salt, etc., and formed to produce butter-like solid fats and oils not containing water for appending to instant noodles. The butter-like solid fats and oils can be distributed at normal temperature. When the fats and oils are added to instant noodles during cooking, a sufficient amount of oil drops are floated to give cooked noodles having a rich butter taste. Powdered milk, salt, etc., are previously made into fine powder and properly mixed with fats and oils.