What drying method originally created the dried block for instant noodles?

The drying method that originally created the dried block for instant noodles was flash-frying.

Momofuku Ando developed modern instant noodles in Japan, launching Chikin Ramen through Nissin in 1958. His process steamed cooked noodles, seasoned them, and rapidly dehydrated them in hot oil. Flash-frying removed moisture while leaving a porous structure that could quickly absorb boiling water later.

The method helped make noodles shelf-stable and fast to prepare. A typical fried noodle block can rehydrate in only a few minutes because the oil-frying step creates tiny channels and spaces throughout the noodles. Frying also gives the noodles their characteristic texture and flavor.

Flash-frying remains dominant in many Asian instant-noodle products, but it is not the only modern method. Hot-air drying produces air-dried blocks with less fat and is especially common in some Western markets. Freeze-drying is used for certain foods, but it was not the original method behind the instant-noodle block. Smoking and sun-drying are not the standard processes for making it.