Beaufort Mee is a Sabah thing, so if you're from KL or peninsular Malaysia, you might not have heard of it. Basically: yellow egg noodles, tossed hard in a charcoal-fired wok until you get that proper smoky wok hei, then served with slices of lean pork, char siu (BBQ roast pork), a starchy soy-oyster sauce gravy poured on top, and blanched choy sum on the side. It's non-halal, pork-based, and absolutely worth going out of your way for if you're in Sabah. At 620 calories for a standard plate, it's not a diet food, but it's also not crazy. The protein is solid at 37g, which is better than a lot of noodle dishes this size. The main calorie drivers are the lard used to fry the noodles (big one) and the char siu, which is sweet-glazed and fatty by nature. Fair warning though: this is a ballpark estimate. Hard nutrition data on Beaufort Mee specifically is basically nonexistent, so treat these numbers as a reasonable guide rather than gospel.
What actually shifts the calorie count is the gravy and the fat used in the wok. That starchy gravy adds about 80 calories on its own but it's also where a lot of the sodium hides. The dry version (konlon style, tossed in just soy and lard) comes in around 560 calories because you lose the gravy entirely. If the stall lets you add extra char siu or prawns, you're probably looking at 730 calories or more. The choy sum is basically free at 20 calories for 80g, so don't skip it. If you're watching your intake, go konlon, skip the extra meat, and ask if they can go lighter on the oil in the wok, though at a proper Beaufort Mee stall good luck with that last one.