Rice noodles have been a staple commodity from time immemorial for rice-producing countries like Thailand, Vietnam, China, and Malaysia and the consumption of fresh wet rice noodles has been a common practice in the aforesaid countries. The texture of fresh rice noodles has always turned harder and stickier upon storage due to starch retrogradation. As a result, it has been difficult to separate the noodles into individual strands for storage purposes. Therefore, fresh wet rice noodles are normally sold and consumed within a day or two upon production. In view of the high global demand for fresh rice noodles, shelf stable and convenient ready-to-use fresh rice noodles products are in very great demand. The preservation of fresh noodles is challenging because the starchy nature of their structural network is susceptible to chemical attack and harsh physical treatments. Prolonging the shelf life of fresh noodles in terms of microbiological properties and textural stability is crucial. A few studies have been carried out on preserving fresh noodles especially the type that contains wheat using ir

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