Boil noodles in water 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 and red chili powder for 30 seconds.
Add shredded cabbage and carrots; stir-fry rapidly for 2 minutes.
Toss in noodles, soy sauce, vinegar, and salt continuously for 2 minutes before serving hot.