Deep-fry boiled rice noodles in oil until golden brown and crisp; set aside.
Boil chicken breast in 3 cups water with salt for 12 minutes, remove, shred, and reserve broth.
Heat 1 tbsp oil in a pot, sauté garlic paste, finely chopped cabbage, and carrot for 2 minutes.
Pour in reserved chicken broth, shredded chicken, soy sauce, and black pepper; bring to a boil.
Mix cornstarch in 2 tbsp water, stir into boiling soup to thicken, and serve topped with crispy fried noodles.