Rice noodles are a staple food in Asian cuisine, offering a neutral flavor that readily absorbs the tastes of broths and sauces. This versatility makes them suitable for a wide range of culinary applications, from light and refreshing salads to hearty soups. Rice-based noodles are typically made using water and rice flour, along with additional ingredients such as oil, salt, hydrocolloids, polyphosphates, preservatives, and functional additives to improve the final product’s quality. Selecting ingredients with suitable processing and functional properties is essential for producing a high-quality product. In this chapter, we discussed the raw materials used in the process of making rice noodles including rice flour, water, salt, oil, hydrocolloids and polyphosphates, preservatives, and functional ingredients. The roles of each ingredient are also highlighted in this chapter.