NOVELTY - Gluten-free instant ramen is prepared by removing impurity of Northeastern white japonica rice, Northeastern brown japonica rice, Northeastern black rice powder, millet powder, and other grains, grinding, sieving into greater than or equal to 80 meshes sieve, preferably 100-180 meshes sieve to obtain powder, adding obtained powder, water, and other raw materials into mixing machine, uniformly mixing for 10-40 minutes to obtain noodle, putting into screw extruder feeding port, and performing primary extrusion into mold at 130-170 degrees C to obtain gelatinized and partially expanded noodle thick strip.    USE - Preparation of gluten-free instant ramen (claimed).    ADVANTAGE - Process is safe and environment-friendly and reduces energy consumption, and product is rich in nutrient, chewy, and smooth and has health care function, good taste, high quality, and natural color.    DETAILED DESCRIPTION - Gluten-free instant ramen is prepared by removing impurity of Northeastern white japonica rice, Northeastern brown japonica rice, Northeastern black rice powder, millet powder, and other grains, grinding, sieving into greater than or equal to 80 meshes sieve, preferably 100-180 meshes sieve to obtain powder, adding obtained powder, water, and other raw materials into mixing machine, uniformly mixing for 10-40 minutes to obtain noodle, putting into screw extruder feeding port, performing primary extrusion into mold at 130-170 degrees C to obtain gelatinized and partially expanded noodle thick strip, performing secondary extrusion into mold at 80-100 degrees C, puffing, curing, cutting, aging into aging machine for 2-3 hours, humidifying at 25-35 degrees C having humidity of 60-85%, steaming into steaming machine at 110-120 degrees C for 3-15 minutes, performing primary drying into drying chamber, performing secondary drying, performing tertiary drying, heating, humidifying, drying by using ozone sterilization for 40-60 minutes, closing drying chamber for 3-4 hours during winter, opening drying chamber, naturally cooling, detecting moisture, bagging, inspecting, sealing, and packing in which raw material comprises 5-100 mass parts Northeastern white japonica rice, 0-95 mass parts Northeastern brown japonica rice, 0-60 mass parts Northeastern black rice powder, 0-40 mass parts millet powder, 0-15 mass parts Pachyrhizus, 0-7 mass parts pumpkin powder, 0-5 mass parts seaweed powder, 0-2 mass parts fresh bamboo leaf extract, 0-10 mass parts mushroom powder, 0-10 mass parts mulberry leaf powder, 0-10 mass parts medlar powder or juice, 0-7 mass parts ginseng extract or powder, 0-7 mass parts green tea powder, 0-8 mass parts jujube powder, 0-8 mass parts konjak or konjak powder, 0-15 mass parts kudzu root powder, 0-15 mass parts carrot powder, 0-10 mass parts vegetable powder, 0-15 mass parts purple sweet potato powder, 0-15 mass parts yam powder, 0-5 mass parts spirulina powder, 0-30 mass parts pearl barley flour, and 0-5 mass parts ginger powder, addition amount of water is 25-35 mass% of obtained powder, water is pure water, mold in primary extrusion has pitch diameter of 1-2 mm, mold in secondary extrusion has aperture of 0.5-1.2 mm, width of 2-3 mm, and thickness of 0.5-0.8 mm, drying interval is 3-7 hours, primary drying has temperature of 45-55 degrees C and humidity of 30-35%, secondary drying has temperature of 50-55 degrees C and humidity of 25-35%, and tertiary drying has temperature of 35-55 degrees C and humidity of 50-60%.    DESCRIPTION OF DRAWING(S) - The drawing shows a process flow diagram for preparation of gluten-free instant ramen. (Drawing includes non-English language text).