Boil noodles in water until al dente, drain, toss with 1 tsp oil, and cool.
Heat remaining oil in a wok on high flame until smoking.
Add garlic paste and stir-fry rapidly for 30 seconds.
Add shredded cabbage, carrot, and capsicum; toss for 2 minutes to keep crispy.
Add noodles, soy sauce, vinegar, black pepper, and salt; toss continuously for 2 minutes and serve hot.