PURPOSE: To provide an instant noodle fast in restorability with hot water and good in texture after the restoration by adding modified wheat starch to wheat flour and/or buckwheat flour as main raw materials.

CONSTITUTION: A method for producing an instant noodle comprises adding (C) 35-70 pts. wt. of water to 100 pts. wt. of the mixture of (A) 50-97 pts. wt. of wheat flour and/or buckwheat flour with (B) 3-50 pts. wt. of modified wheat starchprocessing the mixture subsequently frying or drying the steamed noodle with hot air.