Grilled Pork Chops with Arugula Noodles

I was feeling a little adventurous this weekend and decided to experiment a bit.  It's not everyday that you decide to turn vegetables into noodles, and we were quite happy with the outcome.

We did 100% arugula in the noodles.  Next time we'll do a 50/50 split between arugula and spinach to soften the taste a bit.

Yield: 6 servings


  • Pork Chops
    • Marinade
      • 1/2 cup olive oil
      • 6 tbsp dark brown sugar
      • 1/4 cup lemon juice
      • 1/4 cup dry vermouth
      • 1/4 cup brown horseradish mustard
      • 8 cloves garlic, minced
      • 4 tsp dried thyme
      • 2 tsp worcestershire sauce
      • 1 tsp salt
      • 1 tsp black pepper
      • 1/4 cup balsamic vinegar
    • 6 pork chops, 1-inch thick, about 0.5 lbs each
  • Arugula Noodles
    • 2 cups chopped arugula
      • Next time I will do a 50/50 split with arugula and spinach.
    • 3/4 cup water
    • 2 grams agar-agar (about 3/4 tsp)


  1. Whisk together all of the marinade ingredients.  Place the pork chops in a bag with the marinade.  Press the air out and seal closed.  Refrigerate for at least 12 hours.
  2. Grill the chops over medium heat until cooked through.
  3. For the noodles, place the arugula and water into a blender and puree until smooth.  Transfer to a small saucepan and add the agar agar.  Bring to a boil
  4. Remove from the heat and transfer to a bowl.  Using a syringe and some polyethylene tubing, siphon the mixture into the tubing.  Submerge the filled tubes into an ice water bath and let stand for 3 minutes.
  5. Using an air-filled syringe, push the the noodle out of the tubing onto a plate.  Repeat the process until all of the arugula mixture has been used.
Adapted from Molecular Gastronomy Network and All Recipes.

Useful Conversions: Molecular Gastronomy.