In a large measuring cup, mix together 1/4 cup hoisin sauce, along with the rice vinegar, soy sauce, sesame oil, minced ginger, garlic powder and Sriracha. You will have 1 cup of sauce.
Place chicken breasts in the crock pot, and pour 1/2 cup of the sauce over the chicken, turning to coat. Cover the crock pot, and set to low. Cook the chicken for about 3 hours, or until it shreds apart with 2 forks easily. Do not drain the cooking sauce, let the shredded chicken absorb it.
The chicken can be served warm, or chilled in the refrigerator as desired.
To assemble the salad:
Add the additional 2 tablespoons of hoisin sauce to the remaining sauce mixture, to make a dressing for the salad, and set it aside.
Bring a medium pot of water to a boil, and add 1/2 teaspoon salt. Add the soba noodles, and reduce the heat to medium. Cook for about 4-5 minutes, or until just tender. Just before they are finished, add the edamame and pea pods to the salted water with the noodles, and bring everything back up to a boil. Drain and rinse noodles and vegetables with cold water to remove any starch from the noodles, and chill the vegetables.
Add the cooled soba noodles, edamame and pea pods to a large mixing bowl. Pour the reserved dressing over all.
Add the remaining vegetables, and Thai basil leaves, and as much of the chicken as desired. Toss well to combine.
If you plan to have leftovers, keep the baby greens separate,do not add them to the mixing bowl with the dressing, because they will wilt.