Boil noodles in water, drain, coat with 1 tsp oil, and cool.
Mix red chili powder with 1 tbsp water and soy sauce to form quick Schezwan paste.
Heat oil in a wok on high flame, sauté garlic paste, julienned cabbage, carrot, and capsicum for 2 minutes.
Stir in Schezwan chili paste, vinegar, and salt.
Add noodles and toss continuously on high flame for 2 minutes before serving.