I personally like the fresh udon they sell at the store. It's really easy to cook with it because it stays in the freezer and you can take some out when you are ready to cook. I don't like making it at home because getting the right consistency is not that easy. Dry udon is my last option if I can't find the fresh kind, I just think that tastes better.
The good thing about udon, or any other Japanese noodles really, is that you can add whatever you want in it. It may not be the original way of making it, but it's easy to suit udon to your taste and your fridge. If I can't find the right vegetables for an udon recipe for example, I use whatever is in my fridge- carrots, zucchini, bok choy. If I am craving for some protein, I might add some cheese, tofu or eggs in it. I might add spices if I'm looking for something different with extra flavor.
In fact, if you like Japanese food and especially enjoy cooking, I think that udon is a great way to experiment and discover new flavors. You can also make it closer to what your taste buds are used to which will make it a fun and easy meal for you, instead of an exotic and difficult recipe.