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Rice noodles are usually manufactured using rice grains of the main crop. There is limited information available on rice noodles processed from ratoon rice grains. In this study, two-year field experiments were conducted to compare the cooking and texture properties of noodles and the grain chemical properties of ratoon crops with those of main crops from two rice cultivars (Guichao 2 and Zhenguiai) that are widely used for processing noodles. Results showed that the cooked break rate and the cooking loss rate of rice noodles processed from grains of the ratoon crop were similar to those of the main crop in both cultivars; however, changes in texture of cooked rice noodles processed from grains of the ratoon crop compared with the main crop were cultivar-dependent, being significantly softer in Zhenguiai but not in Guichao 2. Hardness and chewiness of cooked rice noodles were significantly negatively correlated with amylopectin content in milled rice grains in Zhenguiai, indicating that amylopectin content is a key chemical property determining the texture differences between rice noodles processed from grains of ratoon and main crops.