Recipe courtesy of Laura Rege, recipe developer and food stylist, former senior member of the editorial teams at Food & Wine and Martha Stewart Living
Heat 1 tablespoon of the oil in a large skillet over medium-high. Add the mushrooms and cook, stirring occasionally, until lighty golden and cooked down, about 5 minutes. Scrape into a medium heatproof bowl and let cool slightly.
Combine the cooked mushrooms with the pork, shallot, half of the garlic, and 1/2 teaspoon of the honey. Season with 1/2 teaspoon salt and pepper. Using damp hands, roll the mushroom mixture into 1-inch balls, about 12. Refrigerate until firm, about 30 minutes or covered up to overnight.
Heat the remaining tablespoon of oil in a large skillet over medium high and add the meatballs, cook, turning frequently, until browned and cooked through, about 8 minutes.
Meanwhile, place the noodles in a medium heatproof bowl and cover with boiling water. Let sit until tender, about 6 to 8 minutes. Drain and rinse under cold water. Set aside.
Stir the lime juice with the remaining 2 tablespoons of honey, the remaining half of the garlic, the fish sauce, chile, and 2 tablespoons water.
Divide the noodles and meatballs among 2 bowls and drizzle with dressing. Serve with the fresh vegetables and herbs, peanuts, and shallots.