Made Udon noodles and enchiladas on the suggestions of fellow posters

I used this lady's tip on how to keep soba noodles from getting gummy:

https://www.tastingtable.com/cook/national/how-to-cook-soba-noodles-gummy-cooking-tips

Although the tips are for soba noodles, they can be used for udon noodles. Like she says, I cook smaller portions than I would Italian noodles. So boil the water. Put 4-5 noodles in the boiling water for 4-5 minutes. In fact, I use a smaller portion of noodles in general. So maybe 10 noodles. So there are much less noodles than veggies and shrimp in my recipe. Or you can just use 4-5 noodles total.

In general though, udon is much gummier than other noodles. You are definitely NOT the only one to complain about udon being gummy. This guy complains about udon being gummy:

https://www.reddit.com/r/JapaneseFood/comments/7bl1c7/what_am_i_not_getting_about_udon/

If you try these tips and udon still tastes too gummy for you to like, then give up on it. I've heard this is how they're made, even in Japan.