I can't be the only one who likes to use fresh udon to make spaghetti. I like to cook the noodles with the sauce so they absorb it. I love the chewy texture and slightly browned ends of the noodles.
Better plating wouldn't stop it from looking like a gelatinous mess, nor from probably being incredibly over seasoned. Also oily. I'm surprised you didn't serve it with a slice of Kraft for garnish.