Rice noodles are very popular in some Southeast Asian countries such as Sri Lanka, Thailand, Malaysia, Indonesia, and Southern China. In general, rice noodles are processed from indica rice, and categorized into frozen, dried, and fresh products in different shapes and thicknesses. Rice noodle quality is tightly associated with the chemical and physical properties of rice flour. Different rice noodles are produced from different raw rice materials. The characteristics of processing performance and rice raw materials affect the quality of rice noodles such as retrogradation and gelatinization, which influence the sensory and textural properties of the rice noodles. In this chapter, we presented the factors that affect the quality of rice noodles.