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Rice noodles are a high-carbohydrate food. Thus, the aim of this study is to evaluate the effect of different additions (CK (0%), 13%, 16%, 19%, and 21% w/w) Chimonobambusa quadrangularis ultrafine whole pulp (CQUWP) on rice noodles by in vitro digestion simulation and quality characterization. The results indicated that among the textural properties, the cooking characteristics, water absorption, and hardness of rice noodles were improved with the addition of an appropriate amount of CQUWP (13%). The predicted glycemic index (pGI) of 21% rice noodles was reduced by 25.28% compared with CK, and the elasticity and viscosity of starch gels (G′ and G″) increased with the increase of loss tangent (Tanδ). Finally, the sensory evaluation and principal component analysis (PCA) indicated that the addition of 13% rice noodles results in better flavor. Furthermore, this study aims to provide a theoretical basis for the subsequent development of bamboo shoot rice noodles.