Separate the noodles from each other and fry them with a little oil in a pan until they are golden brown. Set the heat to medium and deglaze the potato noodles with the canned tomatoes. Stir well and cook for about 8 minutes.
Season with salt, pepper and marjoram (or other herbs) to taste. Finally, dice the feta cheese, add and mix in. When the cheese is slightly melted and sticky, stir, serve and, if necessary, sprinkle with a pinch of all the spices.
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