The invention relates to a method for producing non-fried multi-flavor instant hot dry noodle. The method comprises the following steps of: kneading dough in double-shaft and double-speed, fermenting wet dough grains, calendering, aging dough pieces, continuously calendering, extruding filaments, steaming the dough in a mode of non-frying full-automatic continuous water washing, automatically distributing the quantity, drying in a mode of non-frying hot air, cooling in air and packaging the noodle. By adopting the non-frying technology, acrylamide caused by high temperature is prevented; because of the non-frying technology, the fat content of the noodle cake is decreased to be less than 3%, i.e. far less than the fat content (10%-20%) of fried instant noodle; owing to the low fat content, the shelf life is prolonged from 6 months of the fried noodle to 12 months, so that the security and the storage property are improved greatly.