FIELD: food industry.
SUBSTANCE: method envisages preparation of uncooked noodle strings and edible oil adhesion to uncooked noodle strings. Then one performs noodle strings treatment with steam and noodles formation into block by way of placement of the preset quantity of steamed noodles into the container. The noodle block is treated with hot air flow at a temperature of 120 - 160°C from below and from above of the container at a flow rate equal to 30 - 70 m/sec during 3 - 15 minutes.
EFFECT: invention provides for a low caloric product with a taste and a texture similar to fried noodles taste and texture.
5 cl, 8 dwg, 4 tbl, 5 ex
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