Rice noodles are a gluten-free food and one of the most popular noodle varieties in Asia. They are among the most widely consumed and produced rice-based staple foods globally, particularly in Asian countries such as Korea, Japan, and China. Rice noodles are available in various forms, including fresh, dried, and instant variants, to accommodate diverse culinary preferences and storage needs. They are typically classified based on their shape, thickness, and texture, ranging from thin vermicelli to wide flat noodles. Each type is suited to specific culinary applications, and exhibits the regional and cultural diversity of their use. Traditionally made from polished white rice flour, rice noodles are nutrient-deficient due to the removal of germ and bran during milling. In contrast, brown rice flour, which retains these components, offers higher nutrient content, including fiber, lipids, protein, and minerals, although it exhibits lower cooking quality, such as increased cooking loss and reduced textural firmness.