Step 1

Drizzle some oil into a medium skillet or saucepan set over medium-high heat and cook the hash browns or cooked potato to heat through, or, if using raw potato, fry until tender. Add the dry noodles, broken into pieces if you like (the package suggests breaking the noodle cake into four) to the pan with a little more than half the seasoning packet, and about 3/4 cup water (or 1/2-3/4 the quantity of water your packaged noodles call for). Cover and cook for 1-2 minutes, or until the noodles are just tender, adding a splash more water if the pan boils dry but the noodles aren’t yet cooked.

Step 2

Meanwhile, drain and toss the chickpeas with a bit of the seasoning packet, and, if you like, stir the rest of the seasoning into a couple spoonfuls of plain yogurt. Transfer the noodles and potatoes to a plate and top to taste with the chickpeas, tomato, red onion, cilantro, yogurt and whatever chutneys you like, and sprinkle over some sev or toasted plain, uncooked instant noodles, broken up into bits, for added crunch. Season with lime juice or serve with a wedge of lime.