The invention relates to the technical field of food processing, in particular to fresh wet rice noodles and a preparation method thereof. The fresh wet rice noodles comprise the following raw materials: 32-48 parts by weight of broken polished long-grained nonglutinous rice flour, 10-18 parts by weight of broken polished round-grained rice, 40-60 parts by weight of corn starch, 1-5 parts by weight of cooked rice flour and 0.2-0.8 part by weight of compound quality modifier, wherein the compound quality modifier comprises sodium carboxymethylcellulose, modified soybean phosphatide, konjac glucomannan, beta-amylase and maltogenic amylase. By use of the fresh wet rice noodles, the broken polished long-grained nonglutinous rice flour, the broken polished round-grained rice, the corn starch and the cooked rice flour are taken as main raw materials, and the compound quality modifier is taken as an auxiliary material. Through the synergistic effect of the beta-amylase and the maltogenic amylase in the compound quality modifier, the gelatinization degree of the rice noodles is improved, in addition, the degree of polymerization of amylose in the rice noodles is lowered, the rice noodle aging rate in a rice noodle storage process is greatly delayed, the rice noodles can keep good elasticity and can maintain proper hardness during shelf life, and the quality of the fresh wet rice noodles is guaranteed to be stable.