How are instant noodles produced?

Instant noodles are usually made from 6 main ingredients...

1. starch
2. flour (a mix of wheat flour and/or bucketwheat)
3. salt
4. potassium carbonate
5. water
6. phosphoric acid

The ingredients do vary depending on what part of the world the noodles are being made.
The following steps will explain to you how these instant noodles are then formed:

• All the ingredients are dissolved and kneaded into a dough. This dough is then left to mature for a certain period of time.
• The dough is then made into two sheets and rolled through two rotating rollers several times in order to flatten it out and develop gluten more easily.
• The dough is then cut off once it has reached the desired thickness and shape. The noodles are then ready to be steamed for 1-5 minutes at 100 degrees celsius in order to geletinize the texture of the noodles.
• After this the noodles are dried. Noodles can be dried in two ways, hot air drying or frying.
 -Frying: The noodles are fried in oil (usually canola oil) at 140-160 degrees celsius for 1-2 minutes.

-Air Drying: The noodles are air dried for approx 30-40 minutes at a degrees of 70-90.

One pro about frying noodles is that it takes a shorter amount of time... however the con of this is that it has a shorter shelf life.

• The noodles are finally cooled, checked and packaged along with the flavour sachets.

https://en.wikipedia.org/wiki/Instant_noodle#/media/File:Mama_instant_noodle_block.jpg