Mamak mee goreng tastes sweet for a reason. There is real sugar in that sauce, plus the oil it is all fried in. The yellow noodles themselves are already calorie dense, and then potato and fried tofu pile on more carbs and fat. It adds up to a heavy plate that does not actually keep you full very long because the protein is low relative to the calories.
It is not the worst mamak option but it is not a smart one either. If you are choosing at the mamak and trying to be good, a plate of chicken with rice or even a tosai beats mee goreng on protein per calorie almost every time.
The yellow mee arrives at the stall already oiled. Fresh yellow noodles are parboiled and coated in oil so they do not stick, before the wok even starts. Then comes the frying oil, then the sweet sauce, which is genuinely two to three teaspoons of sugar hiding in your dinner. Sweet plus oily is the whole flavour, and the whole 660.
If you like mamak fried noodles but want a lighter plate, bihun goreng is the quiet winner at around 540. Rice vermicelli is lighter than yellow mee and absorbs less oil. Kuey teow goreng sits in between. Same wok, same taste direction, real difference in calories.
And check the protein column: 20g for 660 calories is a bad deal. That is why you are hungry again two hours after mee goreng. The plate is nearly all carbs and fat. One extra egg or a side of ayam goreng fixes the hunger problem better than a second plate of noodles ever will.