, thinly sliced
, about 3
roughly torn fresh
COOK pasta in a large pot of boiling water, following package directions, until tender, 7 to 8 min. Drain.
WHISK 4 tsp oil with soy, vinegar, sriracha, sugar and salt in a small bowl. Set aside.
HEAT remaining 2 tsp oil in a large non-stick frying pan over medium-high. Add chicken. Cook, stirring, until chicken is no longer pink, 4 to 5 min. Stir in pasta, edamame and soy mixture, until warmed through, about 1 min. Sprinkle with green onions and basil.