Dry noodle was main food in China. In resent years, diversification of noodle has made great progress. Nutrition healthy noodles, such as whole wheat flour noodles, coarse cereals noodles and pulse noodles, fruit and vegetable noodles, tuber noodles, have occupied the middle-high-end market and a good development trend. Glutinous grain(such as waxy wheat, prosomillet, glutinous rice, glutinous sorghum), the new resource for food( such as quinoa, grain amaranth, Coix seed) and novel foods ingredients (such as soluble soybean polysaccharide, flaxfeed, synanthrin) have very broad development prospects in characteristics dried noodles. However, research on nutritional evaluation of new noodle products is still basically in a state of blank at present. The standard of noodle can not meet the requirements of current market. The power of technology innovation is insufficient. The market share of characteristics noodles awaits to be improved. The current situation and development trend of dry noodles over the past decade was discussed in order to provide reference for the future innovation development of dry noodles.