Boil rice noodles until tender, drain, rinse in cold water, and coat with 1 tsp oil.
Mix garlic paste, red chili powder, soy sauce, and vinegar with 2 tbsp water to make quick Schezwan sauce.
Heat remaining oil in a wok, stir-fry julienned cabbage, carrot, and capsicum on high flame for 2 minutes.
Add prepared sauce and cook for 1 minute.
Toss noodles into wok, mix thoroughly on high heat for 2 minutes, and serve hot.