The nutritional quality and sensory properties of flavouring oil gravy enclosed in instant noodle products have aroused great attention. In this study, we investigated the effects of the replacement of tallow with red palm oil (RPO) on the shelf life of flavouring oil gravy between one commercial sample and two pilot samples with different ingredients. The quality of the three gravy samples during the accelerated shelf-life test was evaluated by sensory properties using a spectrophotometer for colour measurement and sensory evaluation. In addition, the acid value (AV) and peroxide value (POV) dynamic equations of flavouring oil gravy were monitored. The shelf life of the two pilot samples was predicted using Arrhenius models. The results indicated that compared with the flavouring oil gravy of commercial stewed beef (CSB), only one-third to one- half of the colour differences were observed in the other two pilot gravies. The predicted shelf lives of experimental stewed beef and experimental sour soup were 33.33% and 33.33% longer, respectively, than CSB at a storage temperature of 20°C. These results may help predict the shelf life of flavouring oil gravies and innovate the diversity of RPO in the food industry.