Place the tomatoes with their juices in a medium bowl and, using your hands, break into rough 1-inch pieces and set aside.

Place a large skillet over medium heat and add in the oil. Once oil heats, add in the onion and cook until softened, about 5 minutes. Add the garlic, paprika, and red pepper flakes, stir to combine, and cook until fragrant, about 1 minute.

Add in the tomatoes and their liquid along with the water, salt, bay leaf, and bring to a simmer. Cook until the sauce has thickened and has reduced by about half, about 15 minutes.

While the sauce cooks, place another large skillet over medium-high heat and add in the oil. Once oil heats, add in the potato noodles and season with salt, pepper and garlic powder. Let cook for 10 minutes or until potato noodles are cooked through. When done, set aside on a serving plate and cover.

Once sauce is done cooking, remove the bay leaf and transfer the mixture to a blender. Purée the sauce until smooth and then add in the vinegar and hot sauce and pulse again to combine. Taste and add more hot sauce, if needed.

Pour the sauce over the potato noodles and garnish with cilantro or parsley. Serve immediately.