The oil content is an important quality aspect of instant noodles being related to consumer acceptability and health implications. The present research work was intended to study the effect of varying processing variables on the oil uptake by the instant noodles. The processing variables included mixing time, resting time, number of folds, dough sheet thickness, steaming time, frying temperature and frying time. All these parameters exerted significant influence on the oil absorption by the noodles. Mixing time varied from 4 to 8 minutes with an oil uptake ranging from 18.84 to 25.37 minutes, respectively. Noodles made from unrested dough indicated higher oil uptake of 26.53% whereas those made from sufficiently rested dough (30 and 60 minutes) had comparatively lower oil absorption (18.84% and 17.46%, respectively). Incorporating a greater number of folds and reduced dough sheet thickness while making noodles restricted the oil uptake in the noodles. Steaming time showed a dramatic trend. Initially with an increase in steaming time from 5 to 7 minutes, the oil uptake decreased from 18.84 to 17.2%, however further steaming escalated the oil absorption. Frying parameters, time and temperature exhibited a direct relationship with the oil uptake. Frying at 140 oC for 90 seconds contributed to least oil uptake whilst frying at higher temperatures for prolonged period resulted in higher oil uptake. Conclusively, these findings provided an insight in optimizing the processing parameters to produce customer friendly low-calorie wholesome noodles without compromising their textural sand cooking quality attributes.