Soak rice vermicelli noodles in hot water for 5 minutes, drain, and set aside.
Heat vegetable oil in a wok on high flame.
Sauté garlic paste, julienned capsicum, cabbage, and carrot rapidly for 2 minutes.
Add soaked noodles, soy sauce, turmeric powder, black pepper, and salt.
Toss on high heat for 2 minutes until evenly yellow and serve hot.