Process for an instant oil fried noodle

A process for production of an instant fried noodle comprising flour, Kansui salts, and oil, the process comprising:

• a) Mixing the flour and other dry ingredients with a Kansui solution to form a uniform dough, wherein the Kansui solution has 3 to 7 wt % of alkaline salts selected from the group consisting of sodium carbonate, potassium carbonate and sodium phosphate, based on the total amount of the Kansui solution;
• b) Sheeting and slitting the dough to obtain noodle strands;
• c) Steaming the noodle strands from step b);
• d) Cutting and folding the noodle strands;
• e) Frying the noodle strands in the oil;
• and
• f) Cooling the noodle strands;
• wherein the oil is a high oleic sunflower oil comprising the fatty acids C16:0 in the range of 1 to 25 wt % based on weight of total fat, C18:1 in the range of 60 to 90 wt % based on weight of total fat and C18:2 in the range of 0.5 to 5 wt % based on weight of total fat.