Fried instant noodles, manufactured on laboratory scale, preserved in sunlight, room temperature, removed package, at $30{pm}2^{circ}C$ and corrugated fiber board box to investigate the oxidative stability of fried products under a few factors of storage for 150 days. And obtained results were as follow. 1) Peroxide value P.O.V. and Acid value A.V. of fried instant noodles were increased slightly during the storage in orange color polycello package in the corrugated fiber board box in the dark room as shown in Fig. 1 and 2. They had not rancid odor and showed P.O.V. 18.8 after 150 days. 2) Preserving in room temperature removed package or with polycello package exposed to sunlight, P.O.V. and A.V. increased rapidly up to 100, 5 and they had rancid odor within 30 days. 3) Peroxide value showed increasing tendency on the storage at $30{pm}2^{circ}C$ and scattered light and rancid odor appeared from 90 to 120 days. 4) As peroxide value and refractive index increased, iodine value were decreased as Fig. 3. 5) In these test, P.O.V. is correlated with the organoleptic evaluation of rancidity however, they were not coincided exactly.