The invention discloses an instant noodle processing method. The method includes steps: (1) seasoning adsorption, to be more specific, dissolving beta-cyclodextrin, soybean modified phosphatide, triglycerol monostearate and seasonings into water, well stirring, and adding salt, sodium pyrophosphate and guar gum to obtain mixed water solution; (2) dough kneading, to be more specific, mixing the mixed water solution with flour, and well stirring to obtain dough; (3) rolling and forming, to be more specific, putting the dough in an aging plate, performing low-temperature low-speed aging for 10-15min, pressing the aged dough into two pieces by two parallel compression rollers, and then passing through a compression roller to form a firm dough strip uniform in thickness; (4) shredding and cooking, to be more specific, slitting the dough strip, and performing steam cooking; (5) finished product formation, to be more specific, subjecting noodles to deep frying, air cooling and packaging to obtain finished products. By microencapsulation of the seasonings added into a dough cake, instant noodle preparation steps are reduced, and the production method is simple, easy in operation and available for industrial production.