Boil noodles in water, drain, coat with 1 tsp oil, and cool.
Heat vegetable oil in a wok on high flame.
Sauté garlic paste, julienned cabbage, carrot, and capsicum rapidly for 2 minutes.
Stir in red chili powder paste (mixed with 1 tbsp water), soy sauce, vinegar, and salt.
Add noodles and toss continuously on high flame for 2 minutes before serving.