“Mohingar” is a type of fermented rice noodle from Myanmar. The composition and microbial characteristics of mohingar were investigated. Microorganisms which grew on nutrients of LBS, TATAC, DHL, and potato dextrose medium were found in the fermentation process. The composition of mohingar differed from that of unprocessed rice. Moisture, crude protein, crude fat, and crude ash were less and free amino acids were higher in mohingars than in rice. Notably, hydroxyproline and phenylalanine were detected in mohingar. Mohingar contained a high amount of lactic acid, because lactic acid bacteria are key bacteria in the manufacturing process. There were no polypeptide bands over 20 kDa in mohingar, and bands of under 6.5 kDa were present in a relatively large quantity and the 16 kDa band, so-called allergenic protein, was faint in appearance.