Abstract: Rice noodles, as a common rice product, are popular both domestically and internationally, with rice starch as its main raw material. The aging of rice starch directly affects the quality of rice noodles: short-term aging is a crucial step in the formation of rice noodle texture, while long-term aging affects the structural characteristics and edible quality of rice noodles during storage. By adding exogenous substances such as modified starch, protein, inorganic salts, and active substances, the texture, quality, and even flavor of rice noodles can be improved, effectively delaying long-term aging and extending the shelf life This paper summarizes the factors contributing to the aging of rice noodles, categorizes exogenous substances affecting the quality of rice noodles, and elucidates their mechanisms of action on rice noodle aging. Ultimately, this paper provides an outlook on the research and development directions as well as the application prospects of specialized improvers for rice noodles.