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