Boil noodles in water until al dente, drain, coat with 1 tsp oil, and cool.
Heat remaining oil in a wok on high flame until smoking.
Add garlic paste, julienned cabbage, carrot, and capsicum; stir-fry rapidly for 2 minutes.
Stir in boiled noodles, soy sauce, vinegar, black pepper, and salt.
Toss continuously on high flame for 2 minutes and serve immediately.