Boil noodles in water, drain, coat with 1 tsp oil, and cool.
Heat vegetable oil in a wok on high heat until smoking.
Add garlic paste and sliced green chilies; sauté for 30 seconds.
Add julienned cabbage, carrot, and capsicum; stir-fry rapidly for 2 minutes.
Toss in noodles, soy sauce, vinegar, and salt; stir-fry on high flame for 2 minutes and serve hot.