Maggi goreng is a double oil dish and most people never think about it. The instant noodle block itself is pre-fried in palm oil at the factory, around 350 calories a pack before you touch it. Then the mamak throws it in a wok with more oil or ghee, an egg and some veg. That is how a plate of what feels like a light snack lands around 470 calories.
Add chicken and extra egg for the special and it is 550 plus. It is tasty late night food, no shame, just know it is not the light supper it feels like. If you want lighter, Maggi sup (soup) skips the frying and drops to around 330.
There is also the morning-after effect nobody connects to the maggi. One plate carries a huge sodium load, the noodle seasoning alone covers most of a full day of salt. That is why the scale jumps half a kilo the next morning. It is water retention, not fat, but it is also why you were so thirsty at 3am.
The home version is a completely different food if you build it right. One packet cooked as soup, seasoning halved, an egg cracked in, a handful of frozen vegetables: around 420 calories with decent protein, and you control every gram of it. The extra 50 to 150 calories in the mamak version is all wok oil and ghee.
Watch the "it is just maggi" mindset. Because instant noodles feel like a snack food, a plate of maggi goreng gets mentally filed as nothing. It is not nothing. At 470 to 550 calories it is a full meal, eaten on top of whatever you already called dinner.