Boil noodles in water until tender, drain, toss with 1 tsp oil, and cool.
Scramble eggs with a pinch of salt in 1 tbsp oil in a wok; set aside.
Heat remaining oil, sauté garlic paste, sliced green chilies, cabbage, and carrot rapidly for 2 minutes.
Add noodles, scrambled eggs, soy sauce, vinegar, and salt.
Toss continuously on high flame for 2 minutes and serve hot.