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  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.
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  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.
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  The chicken can be served warm, or chilled in the refrigerator as desired.

To assemble the salad:

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  Add the additional 2 tablespoons of hoisin sauce to the remaining sauce mixture, to make a dressing for the salad, and set it aside.
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  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.
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  Add the cooled soba noodles, edamame and pea pods to a large mixing bowl. Pour the reserved dressing over all.
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  Add the remaining vegetables, and Thai basil leaves, and as much of the chicken as desired. Toss well to combine.
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  Serve immediately.