Boil noodles in water until al dente, drain, coat with 1 tsp oil, and cool.
Heat vegetable oil in a wok on high heat until smoking.
Sauté garlic paste rapidly for 30 seconds until fragrant.
Add julienned cabbage, carrot, and capsicum; stir-fry for 2 minutes.
Toss in noodles, soy sauce, vinegar, black pepper, and salt continuously for 2 minutes before serving hot.