Rice noodle is traditional food in China, with a soft, flexible and smooth texture, which is loved by the general public. However, there is a wide variety of rice noodles and has a strong regional character. At present, in the rice noodle quality evaluation indicators and the selection of raw material for rice noodles, there is no unified national standards for rice noodles class. Therefore, this paper reviewed the classification of rice noodles based on the existing relevant studies, and discussed the quality evaluation indexes of rice noodles from three aspects: sensory evaluation, physicochemical characteristics and texture characteristics of rice noodle. We also analyzed and compared the indicators and suitable range of rice suitable for rice noodle production, and discussed the influence of the production process of rice noodle on the quality of rice noodle from five aspects: fermentation, milling, pasting, aging and drying. Finally, the main points of controlling the risk of microbial contamination during the production of rice noodle were discussed, order to provide reference for establishing unified evaluation standard for rice noodles and principles of rice noodles selection, optimizing rice noodles process technology, and minimizing the risk of microbial contamination during the production of rice noodles.