FIELD: food industry. SUBSTANCE: method involves mixing of wheat flour with water and other components for dough forming. Dough is rolled and cut into longitudinal strips and treated with steam for starch gelatinization and cut again. Strips of noodle treated with steam are formed in the form of briquettes. Drying of formed briquettes is conducted during 5 min at temperature of 110-220 C up to moisture content no less 30 wt.%. Dried noodle is fried in oil. EFFECT: reduced absorption of oil by noodle at maintaining organoleptical properties. 9 cl, 1 ex
