Boil noodles, drain, toss with 1 tsp oil, and cool.
Heat 1 tbsp oil in a wok, stir-fry thinly sliced chicken breast for 4 minutes until done; set aside.
Add remaining oil, sauté garlic paste, shredded cabbage, and carrot rapidly for 2 minutes.
Stir in noodles, cooked chicken, soy sauce, vinegar, black pepper, and salt.
Toss on high flame for 2 minutes and serve hot.