The effects of heat-moisture treatment on the physicochemical properties of starch and the qualities of rice starch noodles were studied, using rice starch as materials. The results showed that comparing with the native starches, there was an remarkable increase of T₀, T_P, T_C, T_C－T₀ and ΔH after heat-moisture treatment. Crystalline structure of treated starch was still A type, but the crystallinity degree increase of 4.14% than that of native starches. The decrease of solubility and swelling power of treated starch were observed as well as the increase of amylose content. Treated starch had lower pasting viscosity, breakdown and setback than those of native starch. And, there were obvious increases in hardness, springiness, chewiness and resilience. However, after heat-moisture treatment, the whiteness of rice starch reduced from 89.7 to 80.3. In addition, the starch noodles made from 20% treated starch had higher sensory evaluation score and better texture properties than those of the noodles made by pure untreated rice starch. Meanwhile the broken rate decreased by 5.67%, and cooking loss decreased by 10.13%. Furthermore, the study also inferred that the solubility, swelling power, amylase content, paste viscosities and gel texture of rice starch could become a practical method for predicting the quality of the derived noodles.