In a commercial production process of instant noodles, drying temperature is an important factor controlling quality of the noodles. When noodles are dried at high temperatures, a foaming phenomenon is caused in the inside of noodles. This phenomenon decreases the product value. It is important that noodle-makers control the water content and temperature of noodles in a drying process for the purpose of producing good quality noodles. The purposes of this study were the improvement of the drying efficiency and proposal of the foaming prevention temperature program for noodle sheets in natural convection current oven. We could express the drying curve of noodle sheets by the approximation formula with the Henderson and Pabis model. Using the formula, we were able to develop a dry temperature program aimed toward improvement of the dry efficiency and the prevention of foaming damage in noodles sheets.