Rice noodles are rich in type, smooth in taste and flexible in texture. They can be used as a staple food or as a breakfast, and are popular among consumers in China. Therefore, the scientific evaluation of rice noodle quality and the exploration of rice noodle quality influencing factors have always been closely concerned by researchers and companies. This article reviews the classification and evaluation methods of fresh rice noodles, and discusses the factors affecting the quality of rice noodles from five aspects: rice quality, soaking treatment methods, grinding methods, auxiliary materials and food additives, storage and preservation methods. At present, fresh rice noodles are divided into cut rice noodles and extruded rice noodles according to the molding process. Rice noodles made from varieties with high amylose content have low strip breaking rate and cooking loss rate and good sensory quality. Therefore, the amylose content can be used as the core index to screen out suitable rice varieties for rice noodles. Under the condition that the appropriate rice-water ratio is adjusted, the semi-dry grinding is safe and environmentally friendly, and has less damage to the starch. The quality of the produced rice noodles is not significantly different from that of the wet grinding. Additives such as salt or monoglyceride are used in combination with the preservation method, and the fresh rice noodles have a better preservation effect.