Abstract: This study aimed to reveal the effect of hydroxypropyl starch on texture quality and cooking quality of fresh rice noodles during storage and the mechanism. Fresh rice noodles without hydroxypropyl starch were set as the control group and those with 5% hydroxypropyl starch were set as the experimental group, respectively, and the changes of texture quality and cooking quality of fresh rice noodles in the two groups at different storage time were determined. The effect of hydroxypropyl starch on the storage quality of fresh rice noodles was obtained by analyzing the water distribution, crystallization characteristics, thermodynamic properties and microstructure. After 90 days of storage, compared with the control group, the hardness of fresh rice noodles in the experimental group decreased by 10.0%, the breaking rate decreased by 20.9%, and the cooking loss decreased by 13.0%, indicating that hydroxypropyl starch can improve the texture quality and cooking quality of fresh rice noodles during storage. In the experimental group, the content of free water and bound water increased by 6.7% and 36.1%, respectively. However, the non-flowing water content, relative crystallinity, enthalpy decreased by 36.1%, 15.3%, and 20.9%, respectively. Moreover, the gel structure became more dense. The addition of 5% hydroxypropyl starch can delay the long-term retrogradation process of fresh rice noodles, resulting in a more compact gel structure and an improved storage quality of fresh rice noodles.