Dried instant noodle and method for producing the same

A method for producing dried instant noodles, comprising:

• attaching a loosening agent for noodles to gelatinized noodle strings;
• placing the noodle strings into a retainer to form a noodle block;
• a first drying in which, after the loosening agent-attaching, hot air having a wind speed of 50-70 m/s and a temperature of 60° C. to 160° C. is blown onto the noodle strings packed in the retainer from above the retainer downward or from above the retainer downward and from below the retainer upward for 5 to 240 seconds to dry the noodle strings such that the noodle strings have a moisture content of 40-55% after the first drying;
• and, after the first drying,
• a second drying in which, after the first drying, the noodle strings are dried with hot air having a wind speed of 1 to 5 m/s and a temperature of 60 to 100° C. for 20 to 120 minutes,
• wherein the retainer has a substantially cup-shaped or substantially deep dish-shaped container having a bottom surface that is substantially horizontal and a side surface rising from the bottom surface, and
• the first drying is performed such that puffing and foaming of the noodle strings do not occur.