1) Bring a large pot of salted water to a boil for pasta, and cook pasta to al dente.
2) While pasta cooks, heat 2 tbsp oil in a large skillet over medium-high heat. Season cutlets with salt and pepper and cook 6 minutes on the first side, 4 to 5 on the second. Remove cutlets to a plate and reserve, cover with foil. Add 3 tbsp orange marmalade, a couple tbsp teriyaki sauce and a 60ml of water to the pan, bring the sauce to a bubble and combine 1 minute, stir in sesame oil remove from heat.
3) While the chop cooks, heat a second skillet with 3 tbsp oil over medium high heat. Stir-fry the spring onions and edamame a couple of minutes. Drain pasta and toss with spring onions and edamame and remaining teriyaki sauce, about 60ml. Sprinkle noodles with sesame seeds, if desired.
4) Slice pork or leave cutlet whole and top with orange-sesame glaze. Serve teriyaki noodles alongside.