Rice noodles are one of the most widely consumed and produced rice-based staple foods globally, particularly in Asian countries such as Korea, Japan, and China. As consumer demand for healthy and high-quality foods continues to rise, many food manufacturers and research institutions are increasingly focusing on the improvement of quality and nutritional values of rice noodles and are dedicated to developing innovative functional foods. In this chapter, we highlighted the effects of germination, functional ingredients, and fermentation on the nutritional properties of rice noodles. The role of extrusion on the quality of rice noodles is also discussed in this chapter.