Boil noodles in water, drain, coat with 1 tsp oil, and cool.
Heat vegetable oil in a wok on high flame until smoking.
Sauté garlic paste and red chili powder for 30 seconds.
Add shredded cabbage and carrot; stir-fry rapidly for 2 minutes.
Add noodles, soy sauce, vinegar, and salt; toss on high flame for 2 minutes and serve hot.