Vegan Korean Fusion Kimchi Spaghetti

1 pound spaghetti
Pinch of salt
10oz kimchee (check for no anchovy sauce)
2 tbsp nametake or sauce below (http://veganwithkathleen.blogspot.com/2013/08/vegan-asian-light-bento.html)
1/3 cup Spectrum Vegan Light Canola Mayo
3 tbsp shredded seaweed (kizami nori)
Sauce:
1 1/2 tbsp soy sauce
1 1/2 tbsp mirin
1 tbsp Shirakiku cooking sake
1 tbsp rice vinegar
1/2 tbsp sugar

Bring a large pot of water to a boil, add a pinch of salt, and cook spaghetti until tender.
If making sauce, while spaghetti is cooking, in a small pot, bring all sauce ingredients to a light boil, lower heat, and simmer for two minutes or until sake taste has been cooked out.
Drain spaghetti, add nametake or sauce, stir, then add kimchee, mixing until well incorporated. Add vegan mayo, shredded seaweed, and stir well. Makes 8 servings.

Vegan Stir Fried Noodles (Yaki udon)

3 packages of refrigerated udon noodles (7oz each)
1/2 tbsp sriracha
1/2 tbsp lemon juice
1/2 tbsp cooking sake
1 tbsp olive oil
1 tbsp rice vinegar
2 tbsp okonomi sauce
2 tbsp soy sauce
2 tbsp mirin
dash of pepper

Optional fusion additions:
onion powder
sage
adobo seasoning
vegan chicken strips

Bring a wok of water to a boil. Add udon noodles and let simmer until separated. Drain and return to wok.
Over medium high heat, add rest of ingredients and stir until well incorporated. Let simmer until thickened. Serve and enjoy! Also keeps well to bring for lunch the next day. Pack in lunch container, let cool, cover, and refrigerate.

If you lack some Japanese ingredients feel free to substitute:
dry white wine for cooking sake
white vinegar for rice vinegar
worcestershire sauce for okonomi sauce
sweet white wine for mirin

Vegan Yakisoba Pan

Yakisoba noodles (available refrigerated or dry, you can also use chow mein noodles or fry soba noodles)
Hot dog buns (more traditional, or hamburger buns also work well)
Seaweed powder for sprinkling (this is just ground seaweed available in Japanese markets)

Spicy mayo yakisoba sauce for one bun (leave out if you are strict on sugar):
2 tbsp veganaise
1/4 tsp okonomi sauce
1/8 tsp sriracha

Fry noodles as directed. Sprinkle a bit of seaweed on portion 1/2 cup of noodles and coat thoroughly. Transfer to a hot dog bun and create a zigzag pattern of sauce with a knife or spoon or from a squirt bottle for a pretty presentation. Enjoy!

Vegan Pad Thai (without meat, eggs, and anchovy paste)

1 pound rice noodles
1 pound firm tofu
canola oil, as needed
1/2 cup soy sauce
1/2 cup white vinegar
3/4 cup sugar
2 tablespoons ketchup 
2 teaspoons paprika
2 teaspoons finely chopped garlic

Cover the noodles with warm water in a large bowl and allow them to soak for 30 minutes. They should be flexible and soft, but not soft enough to be mashed with your fingers. Drain them and put them aside.
Mix the soy sauce, vinegar, sugar, and ketchup, and paprika in a bowl. Stir until well blended. The sugar won't dissolve completely, but that's okay. Heat several tablespoons oil in a medium hot wok and add the noodles coating them with the oil. 
Add the soy sauce mixture and garlic into the wok and bring to a boil while gently folding the noodles. Drain and cube the tofu then add them to the noodles. Lower the heat a bit and keep the liquid boiling while frequently folding the noodles till the liquid has been absorbed.
Makes: 4 servings, Preparation time: 15 minutes: Cooking time: 1 hour

Altered from http://vegweb.com/index.php?topic=14784.0