This invention is directed to the method and apparatus for producing flavoured instant noodles which has various local flavours without adhesional loss of flavouring juice on the surfaces of the bag and container due to the dry flavouring process. The said method features that the surface temperature of dried noodles is kept above 70 deg.C, oily flavouring juice is adhered to the noodles, steam is then spurted to it. The said apparatus is comprised of flavouring device which adds flavourings to the dried noodles supplied by conveyer and steam-spurting device which spurts steam to the noodles with adhered flavourings. |