The demand for health-promoting nutritional products is increasing with the growing emphasis to overcome the occurrence of metabolic ailments. Indeed, food products with unique flavors and fortified nutritional value are popular in the market. Among various health claims of food products with the addition of functional ingredients, the glycemic response is one of the popular target attributes. Rice noodle is a staple food and has been consumed in Eastern countries for centuries. As a staple food, the structure of noodles is predominantly derived from starch retrogradation. Therefore, rice noodles offer the dual benefits of being gluten-free and having a low glycemic index. However, compared to other types of noodles, such as wheat and buckwheat noodles, rice noodles exhibit slightly higher glycemic index. In this chapter, we discussed the glycemic index of the rice noodles.