Vegan Spicy noodle Scallion pancake cone
A fancy appetizer which is going to blow everyone’s minds. A flaky crispy scallion pancake cone stuffed with a spicy noodle filling. This is so easy to make you won’t believe it. Also this recipe is vegan which is the best part! The cones are made wrapping the scallion pancake around a foil cone and baking it in the airfryer/ oven. A fun recipe which brings one of my favorite appetizer (scallion pancake) and main (noodles) into one recipe. Also it’s so fun to eat, you know when it’s messy it’s fun and delicious.
Happy Cooking!
Servings: 5 servings
Prep Time: 20 mins
Cooking Time: 40-45 mins
Total Time: 1 hour
Ingredients:
5 frozen scallion pancakes (vegan)
2 tbsp Chili sesame oil
6-8 oz Chow mein/hakka Noodles
2.5 tbsp Szechwan sauce
4-5 cloves chopped Garlic
1.5 tsp soy sauce
1/2 medium white onion thinly sliced
1 tbsp sesame seeds
Salt to taste
1/4 tsp Pepper
1/4 tsp Sugar
1.5 tbsp ketchup
1 tsp vinegar
2 tsp sweet sauce
2 scallions chopped
Directions:
Preheat oven/airfryer to 370F. If you have an airfryer I prefer to use that for cooking the cones.
Foil cones- Cut 5 PCs of foil into a square around the size 9*9. 1 pc per paratha. Fold the square into half forming a triangle. Roll it into a cone shape. Tuck the pointed edges to close the cone and make sure it’s sealed by pressing down.
Let the scallion pancakes thaw slightly till soft and malleable.
Take one scallion pancake and wrap it around the foil cone to form a cone shape. Make sure the bottom tip of the cone is sealed shut so that nothing can get out.
Brush the cones all over the outside with sesame oil and place on a parchment lined tray with the seal side down.
Bake in the airfryer/ oven at 370F for 8 mins. Flip them and then cook at 350F for 8-10 mins so that it bakes evenly and is cooked though and golden all over. The oven may need 2-3 mins more cooking time than the airfryer.
While the cones are baking, prepare the noodles.
Boil and drain the noodles in salted boiling water. Reserve about 1/2 cup of the water.
In a pan add 1 tbsp sesame oil. Add the garlic, onions, whites of the green onions and sesame seeds.
Cook it on low heat for 4-6 mins.
Add all the sauces and seasonings and mix.
Add about 1/4 cup of the reserved water and add the drained noodles.
Toss the noodles in and it’s ready.
Let the noodle mixture cool for 1-2 mins before filling in the cones to prevent it from getting soggy.
Assemble: Once the scallion pancakes are baked let it cool for 1-2 mins. Gently wiggle the foil and take it out. It may seem tight but it will wiggle out. Let the insides cool and ensure they are cooked through. If not cook again for 2-3 mins, without the foil.
Fill the cones with the noodles.
Garnish with chopped green onions and drizzle ketchup.
Serve in serve ware which can have the cones standing or the filling can drop out.
Notes/Tips;
I used a frozen vegan scallion pancakes but you can use any you like or make your own.
Flipping the scallion pancakes cones midway helps the cones cook through.
Be careful while taking the foil cones out of the scallion pancakes. Wiggling it will take it out but too much force might break the cone.
If you want to make it smaller, cut the pancakes in half. Make smaller foil cones and wrap it around them. This definitely makes it more party friendly.
You use rice noodles also if you like.
If you like it spicier, add chili flakes or sriracha.
