Fresh and wet rice noodles are the traditional staple food of rice products in south China, which contain high moisture, therefore it is difficult to ensure the quality during processing. The effects of different addition quantities of the four quality improvers on the quality of fresh and wet rice noodles were compared with potato modified starch, sodium pyrophosphate, lecithin and sodium alginate as quality improvers, and the cooking loss rate and sensory evaluation of fresh and wet rice noodles as indicators. On this basis, orthogonal tests were designed, and it was found that when adding 5% modified potato starch (dry matter mass fraction, the same below), 0.4% sodium pyrophosphate, 0.4% lecithin and 0.3% sodium alginate, the cooking loss rate of fresh and wet rice noodles was 1.3% and the sensory score was 91.4, which reached the best under the same conditions. Then, the fresh wet rice noodles were prepared with the optimal adding amount of quality improvers selected by single factor experiments, and the noodles with the optimal adding amount of compound quality improvers selected by orthogonal experiment, with the broken rate, cooking loss rate, transmittance and gelatinization degree as the indexes, and the fresh wet rice noodles without quality improvers as control group. Under the same conditions, for the fresh and wet rice noodles with the optimal addition amount of compound quality improver, the broken rate reduced to 1.7%, cooking loss rate reduced to 1.3%, transmittance increased to 0.836, gelatinization degree increased to 92.1%, and the quality improvement effect was the best in the comparative experiment.