Extruded brown rice noodles with higher amylose content have better quality. They absorb more water, don't break when cooked, and have a firmer texture. These noodles also have lower digestibility, more resistant starch, and higher sensory scores. However, noodles with the highest amylose content may not taste as good. The best amylose content for quality brown rice noodles is around 19.07%–20.45%. This study helps make better brown rice noodle products for healthy eating.