The wheat flour was partly replaced by whole wheat flour (WWF) to make the instant fried noodles, the influence of WWF on the rheological property, texture, color, oil content and rehydration time of instant fried noodles had been studied. The RVA results showed that peak viscosity, minimum viscosity and final viscosity were significantly and negatively correlated to the replacement of WWF. With increasing amount of WWF, instant fried noodles’ hardness, chewiness and resilience decreased, while adhesiveness increased. WWF darkened the surface color of the noodles, and the rehydration time was extended from 390 s to 600 s when the content of WWF increased from 60% to 80%. The addition of WWF respectively increased the surface oil content (SUOC), structural oil content (SOC) and total oil content (TOC) from 2.31%, 17.55% and 19.86% to 3.01%, 24.03% and 27.03% respectively. However, when the content of WWF was more than 80%, the SUOC, SOC and TOC values were little changed (respectively about 3%, 19% and 27%). The suggesting substitution level of WWF was 60% based on the results of this research.