Anybody know what likely allergens might be in Singapore Rice Noodles?
For background, I love Singapore Rice Noodles. I get it frequently when we eat Chinese. However, since we moved to the Midwest, it hasn't seemed as good as when we were on the East Coast. At one point, it seemed kind of bland and tasteless (my husband agreed). So the following time, I asked for extra curry. It was so hot, I thought my mouth was burning up! I have a low-ish tolerance for spicy/hot foods, I should mention. The next couple of times, my husband, who likes hot food, forgot that it had been too hot for me and asked for extra curry again. To me, it's not just that it's so hot that it hurts, but it also feels like I can't taste anything, so it destroys the whole enjoyment of the meal. All I notice is "hot hot hot!" and not "yum!" So this time, he asked for just a *little* extra curry. Still so hot that 2.5 glasses of milk and one glass of iced tea later, my mouth still really, really hurts. He asked me how it was and I told him still too hot, and he made a
face and said that he'd tried it, and it wasn't hot at all! Very mild, actually.
Now, he does definitely have a much higher tolerance for "heat" in cooking than I do, but he'd also definitely noticed when it was way too spicy the first time. So he thinks that I've developed some sort of intolerance to it. I know that some people have mentioned a food allergy starting with making one's mouth tingle or sting. I'm wondering if there's any possibility that that could be the case here.
If so, anybody have any idea on what ingredients in the dish might be the most likely allergens, to somebody who has never had an allergy in her life? If I do want to talk to a doctor about it, I'd like to at least have some ideas of what to test for, or to try to avoid in other cooking. I'm not asking for health advice, just likely culprits to consider, as I don't really know what all is *in* the food. Obviously shrimp, rice noodles, green onions, probably regular onions, and egg, but I think I can rule all of those out because I eat them frequently in other dishes without a problem.