Boil rice noodles until al dente, drain, coat with 1 tsp oil, and cool.
Heat vegetable oil in a wok on high flame until smoking.
Sauté garlic paste, shredded cabbage, and carrot rapidly for 2 minutes.
Toss in boiled noodles, soy sauce, vinegar, black pepper, and salt.
Stir-fry on high flame for 2 minutes and serve hot.