The invention belongs to the technical field of food processing and fresh keeping and discloses instant fresh noodles and a processing method thereof. The instant noodles are made of wheat flour, starch acetate and wheat gluten as main raw materials, and edible salt, glycerol monolaurate, composite phosphate, sodium polyacrylate, gluconic acid-delta-lactone and water as auxiliary materials throughsteps of material blending, vacuum dough kneading, aging, composite compressing and grinding, noodle cutting, boiling, packaging and sterilization through a low-temperature plasma technique. The instant noodles disclosed by the invention are smooth and chewable in taste, rich in nutrition, instant to eat after being unpackaged, stable in quality and free of preservative, and the room-temperatureshelf life is up to 5 months or longer. The processing method is simple to operate, low in cost and applicable to industrial production. Convenience as "dinner" can be achieved, fast paces of life canbe met, the noodles are also applicable to eating under conditions of home living, travelling, outdoor exploration, earthquake relief work, and the like, and have wide market prospects and good social benefits.