Using traditional technology to prepare rice noodles with low starch digestibility and good edible quality is still a great challenge. Pretreated high amylose corn starch (P-HACS) was used to modulate the internal structure and digestive properties of rice noodles and maintain the texture properties of rice noodles. With the addition of P-HACS increased to 20%, the hardness, gumminess, and chewiness of the rice noodles decreased by 48.10%, 52.98%, and 67.02%, respectively. Notably, at an addition ratio of 20% P-HACS, the rice noodles were difficult to form, which may be attributed to their weakening network structure. X-ray diffraction and Fourier transform infrared spectroscopy revealed that replacing rice flour with P-HACS enhanced the B-type crystal and short-range ordered structure of rice noodles. With an addition ratio of 5%–20% P-HACS, the resistant starch (RS) content of rice noodles increased by 30.56%–79.17%, respectively, which mainly resulted from B-type crystals assembled by P-HACS starch chains. Interestingly, there was no significant (p > 0.05) difference in the RS content of rice noodles between 20% and 15% P-HACS. Therefore, the addition of 15% P-HACS was found to be the optimal approach for preparing rice noodles with low starch digestibility.