prepn. of dried noodles of less than 15% moisture comprises blowing superheated steam (pref. at 120-350≦̸C) over raw noodles (35-45% moisture) to provide a water evapn. rate of 0.25-1g per sec. for every 100g wet noodles. Pref. the steam contains 2-12 vol.% air. Esp. the noodles are indivisually treated with hot air (35-65≦̸C at flow rate 1-3 min per sec. for 10-30 sec.) to harden the surface before treatment with steam. The noodles, or the dough from which they are to be formed, can be aged under controlled humidity coditions, esp. for 10-30 min at 20-35≦̸C. After drying they can be tempered under controlled humidity condition at 50-100≦̸C for 1-20 min.
