The work aims to introduce the research progress on shelf life influencing factors and fresh-keeping technology of fresh wet noodles during storage, so as to provide ideas and basis for the application of fresh wet noodles in food industry. The factors influencing the shelf life of fresh wet noodles were overviewed and the research progress of fresh-keeping technology at home and abroad was summarized. The influence of physical fresh-keeping technology, chemical fresh-keeping technology, packaging technology and compound fresh-keeping technologies on the quality of fresh wet noodles was analyzed and the corresponding shelf lives were compared. Then, the fresh-keeping technology of fresh wet noodles was prospected. The improvement of quality and shelf life of fresh wet noodles by compound fresh-keeping technology was better than that by single fresh-keeping technology. The compound fresh-keeping technology has a synergistic promoting effect. It can prolong the shelf life of food, and has a broader research prospect.