Deep-fry boiled noodles in oil until golden brown and crispy; set aside.
Heat 1 tbsp oil in a pot, sauté garlic paste, finely chopped cabbage, carrot, and capsicum for 2 minutes.
Pour in water, soy sauce, black pepper, and salt; bring to a boil.
Mix cornstarch in 2 tbsp water, stir into boiling broth to thicken slightly, and cook for 2 minutes.
Ladle hot soup into bowls and top with crispy fried noodles.