<p>Instant noodles are a processed food product that may be quickly prepared by rehydrating them with hot water after a brief period of time. They have the advantages of easy storage, diverse flavors, and low price. The eating quality of instant noodles directly depends on the texture quality after rehydration. Current instrumental techniques for measuring food texture show poor capacity to provide objective and thorough assessments of instant noodle quality standards. Therefore, in this study, a three-ring cutting shear (A/TRCS) method was developed. At the same time, the eating qualities (hardness, elasticity, and chewiness) of instant noodles from three different companies were analyzed with the test method of A/TRCS. The results revealed that instant noodles of MFR-A had the highest hardness and good chewiness. Furthermore, the eating qualities of MFR-C instant noodles were in the middle, while MFR-B instant noodles exhibited good elasticity but poor hardness and chewiness. Notably, the A/TRCS method demonstrated strong alignment with established quality assessment techniques (<i>r</i> &gt; 0.99), confirming its reliability. Compared with traditional methods, A/TRCS is an efficient and accurate texture detection method that future research could investigate for its applicability to other food matrices.</p>