Process for producing quick-cooking noodles

In a process for producing quick-cooking noodles which comprises mixing a noodle formulation comprising a first flour selected from the group consisting of wheat flour, buckwheat flour, and mixtures thereof, salt, egg powder, water and at least one noodle dough conditioner, rolling the mixture to give a continuous noodle sheet, slitting the sheet into noodle strands, steaming the strands, cutting them into a predetermined length, drying them and packaging the resulting noodles as a clump together with flavoring agents and additives, the improvement which comprises that the noodle formulations further integrally contain at least one starch flour and at least one edible fat or one edible oil or mixtures thereof, and that after the noodle strands have been steamed and before they are dried, they are cooled to a temperature of from about 30.degree. to about 60.degree. C., wherein said starch flour is used in an amount of from about 30% to about 40% by weight based on the total weight of the flour ingredients which consist of said first flour and said starch flour;

• and wherein said edible fat, oil or mixtures thereof are used in amount of from about 0.4% to about 4% by weight based on the total weight of said first flours and said starch flours.