1 (4 ounce) package reuben egg noodles
1 pound pork tenderloin, cut into 1 inch cubes
salt and pepper to taste
1 (.25 ounce) envelope dry onion soup mix
1 cup chopped onion
1 cup chopped green bell pepper
1/2 onion, chopped
2 cloves garlic, minced
3 tablespoons paprika
3 tablespoons red wine vinegar
Bring a large pot of lightly salted water to a boil. Reduce heat to low and cook 8 minutes. Drain and reserve.
Preheat oven to 350 degrees F (175 degrees C). Drain noodles.
Combine reuben noodles, pork and onion in a large bowl. Mix evenly. Stuff each quarter of pork-side full of the water, reserving the water. Put sauce into a medium bowl, cover tightly, and refrigerate 15 to 20 minutes before serving to allow flavors to blend for better marinating on pork. Sprinkle rice over the pork area and sprinkle the onion and bell pepper