Forty-two samples of instant noodles (fast food meals) were collected from several markets at El-Riyadh, Saudi Arabia and examined for the occurrence of fungi, mycotoxins and pathogenic bacteria in addition to cadmium, lead and aluminum, to stand on their safety for human consumption. Twenty-five fungal species, in addition to one species variety belonging to 9 genera were isolated on both glucose-Czapek's agar and PDA (Potato Dextrose Agar) media at 28^oC, before and after cooking process of instant noodle products used. Three fungal genera, isolated with different frequencies on both media  of cooked and uncooked noodle samples used in this study, were Aspergillus (31 – 50%), Penicillium (9.5 – 33.3%), and Cladosporium (9.5 – 19%).          Chromatographic analysis recorded the presence of citrinin which     detected  in only one out of 42 uncooked samples. The bacteriological analysis of instant noodle samples according to NMKL, indicated that noodle samples used were free from pathogenic bacteria.     The cadmium, lead & aluminum concentrations in each instant noodle samples were determined using atomic absorption spectrophotometer (AAS). The highest concentrations were recorded for cadmium (0.076 ppm), lead (1.143 ppm) and aluminum (11.250 ppm).