Dried noodles having a moisture content of less than 15% are prepared by dehydrating raw noodles having a moisture content of 35 - 45%. The dehydration is effected by blowing super-heated steam onto the raw noodles so as to maintain a water evaporation rate of 0.25 - 1.00 g/second per 100 g of raw noodles. The method of the invention enables one to obtain dried instant noodles having a state of uniform expansion and a desirable texture as well as appearance without any cracks or blisters.
