How are those non-fried instant noodles made?

Hello, those who write about non-fried instant noodles mainly use low-temperature vacuum freezing or steaming hot air to dry the noodles instead of frying them, so that they can be dehydrated and shaped. For example, after the flour is mixed, the steaming and hot air assembly line will extrude the dough into dough pieces through the conveyor belt, then transport them to the slitter for cutting, then steam the noodles into sections and shape them, then transport them to the dryer for air drying with hot air, and then package them after cooling.

Low-temperature vacuum frozen instant noodles are made of instant noodle cakes, which are stirred together by a dough mixer, then the noodles are pressed into thin slices by a dough mixer, then the noodles are cut into certain shapes by a slitter, cooked at a constant temperature of 100℃, transported to a vacuum freeze dryer, and quickly frozen for 2 hours at a temperature below zero, so that the water in the noodles is frozen into ice crystals, and the water is vaporized by heating and vacuumized.

These two kinds of non-fried instant noodle cakes are different from conventional frying and shaping, which can reduce the fat content during frying, while low-temperature freeze-drying and steam hot air drying can reduce the production of benzopyrene and other substances, and reduce the nutritional loss caused by heating.

Different instant noodles are made in different ways. I'm just talking about the way that most of them will adopt at present, which may not be as good as "non-fried instant noodles" as you said. If you want to know more about the non-fried instant noodles you see, I suggest you ask more specific questions.