Wash and dry all produce. Bring a large pot of water to boil. Mince garlic. Finely chop chili, removing seeds if you prefer less heat. Thinly slice scallions, keeping greens and whites separate. Trim and cut green beans into 1-inch pieces. Halve lime.

Form the meatballs: In a medium bowl, mix together pork, scallion whites, Thai seasoning, half the garlic, and a large pinch of salt (we used 1/2 teaspoon kosher salt) and pepper. Form into 1-inch meatballs.

Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and brown 1-2 minutes per side. Add 1/4 cup water to pan, cover with a large lid, and steam 2-3 minutes (to cook meatballs through). Uncover and simmer on low until water evaporates. Remove meatballs from pan and set aside.

Cook the green beans: Heat another drizzle of oil in same pan over medium-high heat. Add green beans and toss until crisp-tender, 3-4 minutes. Season with salt and pepper. Remove from pan and set aside. TIP: Add a few Tablespoons water to speed up the process.

Add half the pack of noodles (save the other half for next time) to water, stir 2-3 minutes until tender, yet chewy. Drain and rinse under cold water. Add chili and remaining garlic to pan. Cook until fragrant, about 30 seconds. Add noodles and stir until broken up completely.

Combine soy sauce, honey, sesame oil, and 1/4 cup water in a small bowl. Heat another drizzle of oil in same pan over medium heat. Add meatballs, green beans, and soy mixture to pan. Toss until thoroughly combined and sauce has thickened, 1-2 minutes. Top with scallion greens and a squeeze of lime. Enjoy!