In a mixing bowl, combine softened cream cheese, finely chopped imitation crab meat, chopped scallions, minced garlic, and soy sauce. Mix until well combined.

Place a teaspoonful of the cream cheese mixture in the center of each wonton wrapper.

Moisten the edges of the wrapper with water and fold in half to create a triangle. Press to seal.

Heat vegetable oil in a pot or deep fryer to 350°F (175°C).

Fry the crab rangoon in batches until golden brown, about 2 - 3 minutes per side. Drain on paper towels.

Preheat a skillet over medium-high heat. Add the sesame oil, and sauté the beef until it's golden brown. Remove from the skillet, and set aside.

In a pot of salted boiling water cook the noodles according to the directions on the package. Drain well.

Using the same skillet as before, add the olive oil and sauté the onions until golden brown. Add the carrots and sauté until softened; add broccoli and cook for about three minutes. Add the garlic and sauté for 1 minute more.

Add cooked beef back into the skillet. Stir in the broth, sugar, and soy sauce, and bring to a simmer until the broccoli is tender. Stir in the noodles until well combined.

Serve the lo mein with fortune cookies, crab rangoons, and coconut water.