A process for producing instant dried noodle, comprising: Preparing a dough for noodle from a raw material for noodle comprising a main raw material, a solid fat or oil, and/or emulsifier; thereby forming the dough into small lumps or a plate shape, under the application a pressure by use of an extruder or extrusion molding machine under a reduced pressure, producing noodle strips from the dough; gelatinizing the noodle strips by using a boiling treatment using boiled water or a steam cooking treatment using steam; and drying the noodle strips with hot air; wherein the pressure is degassing condition of a range of 86.66 to 101.32 kPa (650 to 760 mmHg) (gauge pressure) in terms of vacuum degree; wherein the main raw material comprises at least one selected from: wheat flour, durum powder, soba powder, barley flour and starch; wherein the solid fat oil, and/or a emulsifier are both powdered and/or granular and wherein the fat or oil and/or emulsifier have a particle size of 0.1mm or more and produced by a spray cooling method or a drum drying method; wherein the instant dried noodle has an "unfastening period of time" in hot water at 100°C of 80 second or less and the unfastening period of time is measured by use of a measuring device comprising a vessel, a prop placed in the center of the bottom plate of the vessel, and a shaker for shaking the vessel, wherein the prop has a partition plate for placing thereon noodle strips; and by method wherein a mass of noodle strips are placed on the partition plate; hot water at 100°C is poured onto the vessel; the vessel is left standing for 3 minutes; and the vessel is shaken by a shaker until the mass of noodle strips completely falls from the partition plate. Preparing a dough for noodle from a raw material for noodle comprising a main raw material, a solid fat or oil, and/or emulsifier; thereby forming the dough into small lumps or a plate shape, under the application a pressure by use of an extruder or extrusion molding machine under a reduced pressure, producing noodle strips from the dough; gelatinizing the noodle strips by using a boiling treatment using boiled water or a steam cooking treatment using steam; and drying the noodle strips with hot air; wherein the pressure is degassing condition of a range of 86.66 to 101.32 kPa (650 to 760 mmHg) (gauge pressure) in terms of vacuum degree; wherein the main raw material comprises at least one selected from: wheat flour, durum powder, soba powder, barley flour and starch; wherein the solid fat oil, and/or a emulsifier are both powdered and/or granular and wherein the fat or oil and/or emulsifier have a particle size of 0.1mm or more and produced by a spray cooling method or a drum drying method; wherein the instant dried noodle has an "unfastening period of time" in hot water at 100°C of 80 second or less and the unfastening period of time is measured by use of a measuring device comprising a vessel, a prop placed in the center of the bottom plate of the vessel, and a shaker for shaking the vessel, wherein the prop has a partition plate for placing thereon noodle strips; and by method wherein a mass of noodle strips are placed on the partition plate; hot water at 100°C is poured onto the vessel; the vessel is left standing for 3 minutes; and the vessel is shaken by a shaker until the mass of noodle strips completely falls from the partition plate.