Abstract: Instant fresh rice noodle was easy to retrogradation during storage due to high moisture content,which may greatly reduce edibility of rice noodle and shorten its shelf life. Therefore,inhibiting retrogradation of rice noodle was very important to extending its shelf life. Presently,addition of additives was the most effective method to inhibit retrogradation of rice noodle. This paper systematically reviewed different the inhibition effects and mechanisms of types of additives on retrogradation of fresh rice noodle and advantages and disadvantages of these additives. These studies will provide some scientific basis for improving research on inhibiting retrogradation of fresh rice noodle.