In this paper, the effects of tea polyphenols and matcha on the aging behavior and digestibility of extruded fresh wet rice noodles during 180 days of storage were explored. The results showed that adding of tea polyphenols and matcha can significantly reduce the hardness of fresh wet rice noodles and inhibit the aging degree. At room temperature, tea polyphenols had a significant effect on inhibiting the aging of fresh wet rice noodles in the early storage period (0~60 d), while matcha had a relatively better effect in the middle and late storage period (90~180 d). The aging-inhibiting effects of tea polyphenols and matcha at 4 ℃ were limited, and the aging degree of different types of fresh wet rice noodles was close at the end. In addition, compared with the raw fresh wet rice noodles, adding tea polyphenols and matcha could increase the slowly digestible components (SDC) and resistant components (RC) of fresh wet rice noodles. The effect of tea polyphenols was more significant. During storage at room temperature and 4 ℃, tea polyphenols and matcha played a significant role in the RC increasing in fresh wet rice noodles. The results provided basic data for the development of nutritious and healthy fresh wet rice noodles.