Some of my standard substitutions for Asian-food staples:

• Soy sauce = Maggi Seasoning (no soy, but wheat) never bothers my mild soy allergy.
• Soy sauce = Two friends recommend San-J Wheat-Free Tamari (I’ve never used it – you know, the soy). Another friend recommends Bragg’s Liquid Aminos

• Fish sauce = add a 1inchx2inch piece of cooked salmon (or raw if you’re making soup anyway)
• Fish sauce = add a 1inchx2inch piece of smoked salmon works too
• Fish sauce = (I know the above don’t help you if you have a fish allergy – for you I’d add a good dollop of salt, or perhaps some seaweed if that works) You might even try beef bouillon

• sesame oil = canola oil with a touch of Maggi or “soy sauce”
• sesame oil = canola oil with some spice added, try a grind or two of white pepper to get that “Asian spice flavor”, or a bit of Fenugreek to add the richness of sesame

• “seasoned” rice wine vinegar = usually is seasoned with sugar and salt. Judge for yourself whether it is worth the risk, we have no trouble with it
• rice wine vinegar = white vinegar or apple cider vinegar with a little sugar

• bean sprouts = julienned broccoli stems (crazy, right?!)

• Shiso leaf = peppermint leaf or basil leaf (it isn’t at all the same, but sometimes random weird ideas work)

• bean noodles = rice noodles