As the market for healthy foods has grown rapidly， the demand for brown rice noodles has been increasing due to its nutritional and health-functional properties， but the extremely short shelf-life severely restricts its industrial production. Radio Frequency （RF） is widely used in food sterilization. This study explores the effects of RF treatment on the quality and storage stability of fresh brown rice noodles. The study showed that the total plate count （TPC） and the molds and yeasts （MY） counts of the 130 mm/ 20 min RF treatment group decreased by 2.50 and 2.17 lgarithms， respectively. The shelf life of the 120 mm/ 15 min， 130 mm/ 15 min， 130 mm/ 20 min RF treatment group was extended from less than 1 day to 3 days. At the same time， RF treatment can effectively inhibit the fatty rancidity of fresh brown rice noodles： the fatty acid （16.90 mg/ 100 g） of the 130 mm/ 15 min RF treatment group was significantly lower than the blank group （36.1 mg/ 100 g） when stored for 3 days. In addition， RF treatment could effectively delay the decrease of pH， the increase of fatty acids and the deterioration of cooking quality of fresh brown rice noodles during storage. However， high-intensity RF treatment might cause some bad effects on fresh brown rice noodles such as water loss， browning， the increase of hardness and broken rate. When the plate spacing is 130 mm and the sterilization time is 15 min， the number of spoilage microorganisms can be effectively reduced and the original quality of fresh brown rice noodles can be maintained to the utmost.