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, capsicum, and mushroom for 2 minutes.
Pour in water, soy sauce, black pepper, and salt; bring to a boil.
Mix cornstarch in cold water, pour into soup while stirring, and simmer until thickened.
Serve hot topped with fried crispy noodles.