Mie Aceh noodles are the thick, chewy kind, and a plate holds about 200g cooked, roughly 260 calories. Then the spice paste. It is fried in oil until the red separates, and a plate carries about 15g of oil, 130 calories, more than any other noodle dish on this site except the mamak ones. The 238 calorie figure on FatSecret is for a very small, wet portion and not what a warung gives you.
The protein depends on what you order. Daging (beef) is the standard, about 60g for 130 calories and 15g protein. Kambing (goat) is similar. Udang (shrimp) is leaner at about 80 calories for the same weight. Kepiting (crab) is the leanest meat but the plate costs Rp 45,000 to 60,000 and the crab is often fried first.
The three styles matter. Goreng (dry) is the heaviest at 600 because all the oil stays in the noodles. Tumis (moist) has some broth and is about 540. Kuah (soup) is about 480 because part of the oil floats on the soup and stays in the bowl. Same price, 120 calories difference.
Emping on the side is 50 calories for a small pile, and the acar bawang (pickled shallots) is free. Mie Aceh comes with a lot of chili already, so the extra sambal is not needed.