Abstract:Non-fried instant noodles may be dried by a variety of methods，such as hot air circulation，vacuum drying，and microwaving，avoiding the disadvantages of using a high calorie，high fat frying process that destructs food nutrients.Consequently，non-fried noodles have gradually gained the attention of consumers.However，non-fried instant noodles usually have poor rehydration characteristics and require long rehydration times.These poor properties have hindered their development.This paper reviewed the effects of additives and processing technologies on the rehydration of non-fried instant noodles.It also prospected the future development of the industry to provide a theoretical reference for the production of high quality non-fried instant noodles with good rehydration properties.