For future reference, try zaru udon:
First, make the sauce and leave in the fridge, covered.
Sauce: soy sauce (Japanese style, not Chinese), dashi, mirin, sake, sugar. Bring to a boil to remove the alcohol flavor, then chill. It should taste principally of soy sauce. You need about 3/4 cup per serving. Try 1/3 cup each soy and dashi, a couple Tb mirin and sake, and maybe 1 Tb sugar. Once cold, dilute with water if too strong, but it should be intense.
To serve:
Boil udon, flush with cold water and leave to chill in iced water while prepping garnishes.
Garnishes: finely-sliced scallions, wasabi paste, toasted sesame seeds, very thin strips of dried sushi-nori (preferably toasted at the last minute).
Drain the noodles as well as you can by shaking vigorously in a colander. Pour onto a woven wicker plate or something similar to pick up excess water. Serve with a bowl of sauce and a plate with little mounds of the garnishes.
To eat, dip some noodles in the sauce and slurp. Drop garnishes in the sauce as desired, a little at a time.
Serve with beer, iced green tea, water, or cold barley tea (mugicha).