When food is subject to microwave sterilization, increasing the microwave power and extending the microwave time can improve the sterilization effect but will destroy the food quality, which has been the pain point of microwave sterilization. The use of other paths such as increasing the initial temperature of the food and then microwave sterilization can improve the microwave sterilization effect and reduce the damage to food quality by shortening the microwave time. The fresh wet rice noodles were heated to three different temperatures of 30 , 40 and 50 ℃ in a water bath, and then immediately treated with 500 W microwave for 20 s. Finally, the indexes during storage were determined. When the initial temperature of fresh wet rice noodles was 30 ℃, the reduction rate of total colony count after microwave treatment was only 2.9%, but when the initial temperature increased to 40 ℃ and 50 ℃, the reduction rate could reach 9.5% and 12.5% respectively, which indicated that the increase of initial temperature could significantly enhance the sterilization effect. After the reduction of microorganisms, their metabolic acid production was also reduced, and the rate of increase of acidity of fresh wet rice noodles was significantly reduced at the end of storage (P<0.01). At the same time, the higher the initial temperature, the lower the cooking loss rate and the lower the absorbance and the iodine blue value (P<0.05), and the better the fresh wet rice noodle quality. Infrared spectroscopy and electronic nose analysis showed that the different initial temperatures did not have any significant effect on the short-range ordered structure and flavor of the fresh wet rice noodles. However, increasing the initial temperature before microwave sterilization can reduce the moisture content of fresh wet rice noodles and increase the hardness, which may affect the chewing experience of consumers, so it is necessary to choose a suitable initial temperature for fresh wet rice noodles before microwave sterilization to balance the relationship between sterilization and quality.