Abstract: For the microbial contamination and staling of fresh rice noodle during storage, the effects of microbial indicators (total number of colonies and moulds count) on Udon rice noodle (one kind of fresh rice noodle) were researched in this paper, found that reducing the initial microorganism population and storage at 4℃could slow down the growth of microorganisms and extend the shelf life of products effectively. Then the change trends of microbial indicators, cooking quality, texture quality, moisture content of Udon rice noodle stored at 4℃ were tracked. The results showed the total number of colonies exceeded the Shanghai local standards after 8 days, water absorption and dry matter loss rates continued to decrease and increase, respectively, as the protection of external packaging, water content showed little change, hardness, viscosity, gumminess, chewiness of texture quality increased significantly (p<0.05) during storage time.