Boil rice noodles, drain, coat with 1 tsp oil, and set aside.
Heat 1 tbsp oil in a wok, scramble eggs with a pinch of salt until set, and remove.
Heat remaining oil in wok, sauté garlic paste, shredded cabbage, and carrot on high heat for 2 minutes.
Add noodles, scrambled eggs, soy sauce, vinegar, black pepper, and salt.
Toss rapidly on high flame for 2 minutes and serve hot.