Udon is a good noodle to use in salads or cold dishes because of the neutral flavor. You can really let the dressing or sauce shine through and not worry that much about it impacting the flavor of udon negatively. For that reason I think udon is substantially more versatile than soba (going back to the other thread). Soba has a distinct flavor which needs to be matched or paired with or else the dish will not work. Udon can take on soy, curry, balsamic, bacon, peanut, hoisin, chili, citrus, coconut, etc.---basically a variety of different flavors---and still work. I've even served udon with a beurre rouge sauce in a dish and it worked.
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe