The invention belongs to the technical field of food processing, in particular to a normal-temperature fresh keeping method of fresh wet instant rice noodles. The method comprises the steps of S1, performing enzymolysis; S2, performing material mixing; S3, performing first-stage extruding and curing; S4, performing second-stage extruding and shaping; S5, performing cooling and splitting; S6, performing ageing; S7, performing steaming; S8, performing packaging; and S9, performing superhigh pressure sterilization so as to obtain products. In the method, a composite fresh keeping agent cooperateswith a superhigh pressure sterilization technique, so that various microorganisms in rice noodles can be effectively killed; through a cold sterilizing technique, fresh keeping effects are guaranteed, nutrition and flavor of the fresh wet rice noodles are not influenced; and in order to guarantee the whole quality of the rice noodles in the storage period, through synergistic reactions of cross-linking modified starch, modified soybean phospholipid and maltogenic amylase, the ageing speed of the fresh wet rice noodles in the normal-temperature fresh keeping process can be delayed.