Laksa Johor is the famous oddball, it uses actual spaghetti instead of rice noodles, a habit often traced to the Johor royal family's travels. But the real story for your waistline is the gravy. It is not a thin soup, it is a thick gulai of blended fish and coconut milk fried with rempah. That is why the fat is so high, around 33g, more than half from the coconut and oil.
The saving grace is the mountain of raw ulam on top, bean sprouts, cucumber, long beans, daun kesum. Pile that on, it adds bulk and freshness for almost no calories. The gravy and spaghetti are the heavy parts, the ulam is your friend.